Clean the fish; cut open along the backbone. Remove all the fish from the skin and bone from head to tail and
chop fine. Fry 1 onion in butter; add some soaked bread. Take from the fire and mix with the chopped fish.
Add 2 eggs and chopped parsley; season highly with salt and pepper, a pinch of cloves and nutmeg. Fill the
skin of the fish with the mixture and boil with sliced onions, a few lemon slices, some parsley and a
tablespoonful of butter, salt and pepper, until done. Serve hot or cold.
