CODFISH WITH EGG SAUCE

Take one pound [500 g] of salt codfish. Boil it and remove the skin and bones. Then fry lightly in butter, adding chopped−up parsley, salt, and pepper. Stir about constantly, and add from time to time a little boiling water, until the fish is thoroughly cooked. Then beat up the yolks of two eggs and add them with a little flour, and cook for a few moments more. Squeeze on some lemon juice and serve.