Take one pound of salt codfish. Boil slightly until you can remove the
skin and bones. Chop up fine a piece of onion, and parsley, and fry
them in a saucepan with three tablespoons of best olive-oil, then put
in the codfish with salt, pepper, and a pinch of allspice. While this
is cooking, put into another saucepan three tablespoons of best
vinegar, two tablespoons of fish broth, and one-half bay-leaf. Add a
little flour to give body to the sauce, stir well, then remove the
bay-leaf, and take the saucepan off the fire. Arrange the platter with
pieces of fried bread in a layer on the bottom, then the codfish, and
then the sauce poured over it.