the peas.
When they are half cooked, add
3 or 4 mackerel cut in 2 or 3
pieces, according to their size.
Bring them to the boil, and when
the peas and the mackerel are
cooked, take out the mackerel and
put them on the serving dish.
In another dish arrange some
slices of bread, pour over them the
peas and the sauce, and serve them
all together.
ANGUILLA IN TIELLA AL PISELLI
This is an Italian dish of eel
cooked in a frying pan with green
peas. Cut the eel into thick slices,