Dutch Stewed Fish

1 large fish
1 onion
2 stalks celery
parsley
2 tablespoons butter
salt
pepper
2 chopped pickles
juice and rind of a lemon
1/2 cup vinegar
2 boiled eggs
1 raw egg
teaspoon mustard

Cook a large fish with onion, celery, parsley, a tablespoonful of butter, salt and pepper until done. Remove fish to a platter.

Add pickles, lemon, vinegar. Mash the yolks of the boiled eggs with 1 raw egg, mustard and a tablespoonful of butter.

Add to sauce and boil. Lay the fish in the boiling sauce ten minutes; then serve.

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