Polish Filled Fish

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.