Boiled cod with eggs and butter

800 g purified cod

40 g butter
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2-3 eggs

1 Art. l. parsley

Broth:

200 g vegetables (cabbage apart)

30 g onions

4-5 peas allspice

1-2 bay leaves

salt

Of all the components of the broth to cook the broth, strain it, add salt and pour into pan.

To prepare the fish, sprinkle with vinegar and salt, put in the broth, cook for 25 minutes over low heat.

Boil hard boiled eggs, peel and finely chop.

Melt butter before serving put the fish on a platter, sprinkle the eggs and pour the melted butter.

Served with boiled cod eggs and butter, sprinkle with herbs, mushroom, tomato sauce or horseradish.