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Salt Fish and Eggs

Pick up one pint of salt fish and soak over night in one pint of cold water. Next morning set this dish in another of hot water over the stove and let the fish cook twenty or thirty minutes. Now put the eggs-half a dozen-in a basin of boiling water, cover them and allow them to stand for ten minutes where the water will keep hot but not boil. In the meantime place one pint of milk in a saucepan over the stove; stir two full tablepoons of butter and one of flour together and mix it in with the milk when it begins to boil; season with salt and pepper, and set the pan back where the milk will just bubble, for two minutes. Drain the fish, put it into the milk and cook five minutes more. During this time put the eggs into cold water, carefully shell them, and keep them warm under a napkin. Pour the fish on a warm platter, put the eggs in a circle on top and serve at once.