This is one of the most famous and ancient of the fish dishes of Venice and, although their salt cod differs somewhat from that obtainable in England, yet quite good results can be obtained with the latter.
2lbs. of dried salt cod, previously soaked in cold water for 12 hours (the water should be changed every 4 hours)
Put a fewtablespoons of oil and butter in a saucepan with the chopped onion. When the onion is cooked to a golden colour, add the fish and cook for about 15 minutes, but without browning. Then stir in alittle milk, and cover with a thick Béchamel sauce, to which chopped anchovies have been added. Put a close fitting lid on the saucepan and simmer very gently for about 1 hour.