A simple sauce from Erken 1914: 120 g butter is browned to a light brown, 2 tbsp finely chopped parsley is stirred in, and the butter is poured at once over the dish or served in a sauce boat.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 343 (falt i det fri)
Browned butter with parsley was the household's all-purpose sauce for boiled fish, boiled vegetables and flour dumplings. Erken stresses "a nice light brown" — the butter must not scorch.
Brown the butter
Melt the butter in a small pan and let it turn a nice light brown.
Stir in the parsley
Stir the finely chopped parsley into the hot butter.
Serve
Pour the butter at once over the dish, or serve it in a sauce boat.
The measures are kept; only the spelling has been modernized in the steps.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Smør
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