Free two pounds of fresh cod from all bones ; chop it and season with salt, pepper, grated nutmeg, and a little finely chopped lemon peel, adding chopped parsley, oregano, a little soaked bread-crumbs with the water drained well out; mix with two unbeaten eggs and form into balls the size of a tomato. Fry a large sliced onion in two ounces of butter, add a cupful of boiling water, let it boil up, then put in the balls. When cooked, beat three eggs, strain in the juice of two large lemons, adding a little chopped parsley; stir this well in without letting it boil, then dish up the balls and strain the sauce over. Garnish with parsley.
"I Love Cooking, and All Things Fish"