Dutch Stewed Fish.

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Cook a fish of choice with 1 onion, 2 stalks of celery, parsley, a tablespoonful of butter, salt and pepper until done. Remove fish to a platter. Add 2 chopped pickles, the juice and rind of a lemon, 1/2 cup of vinegar.

Mash the yolks of 2 boiled eggs with 1 raw egg, a teaspoonful of prepared mustard and a tablespoonful of butter. Add to the sauce and boil.

Lay the fish in the boiling sauce ten minutes; Temp 140F then serve.

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