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Salt Codfish with Eggs

Take a pint bowlful of shredded fish, place it in a pan, cover with water and set on the back of the stove. When the fish is fresh enough, drain off the water and melt a piece of butter the size of an egg with the fish, stirring in a tablespoonful of flour and letting the mixture cook, being careful to avoid its becoming brown. Then add three cupfuls of milk and after it has come to a boil break in carefully as many fresh eggs as there are persons to be served. Take the eggs out when the whites are cooked, place them on a shallow dish and pour the fish over them.