Herring in Curry Sauce

Source: Henriette Schønberg Erken, Kogebog for sparsommelige husmødre, 1905, s. 70 (falt i det fri)

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How to make it

1
The cleaned, well-washed fish is boiled tender in the boiling, salted water.
2
When the fish is cooked, it is taken up and laid in a deep dish.
3
Melt the margarine, stir in the flour, thin with the strained stock, simmer gently for 10 minutes.
4
The curry is stirred out with 1 tablespoon of water and added to the sauce. Pour the sauce over the fish in the dish.
5
NB. Boiled rice is good to serve with it.

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Margarin

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Fra1905 Modernisert

Til1905 Modernisert

1905 (korrekturlest, s. 70) → Modernisert~33% av teksten endretfjernetlagt til

~~Sild i karrysauce 0.5~~ 0,5 snes ~~sild,~~ sild. 1 l ~~vand,~~ vand. 1 theske ~~salt,~~ salt. 50 gr ~~margarin, 0.66~~ margarin. 0,66 dcl ~~hvedemel, 0.5~~ hvedemel (⅔ dcl (30 gr.)). 0,5 theske ~~karry~~ karry. Den rensede, godt vaskede fisk koges mør i det kogende, saltede ~~vand.~~ vand.. Naar fisken er kogt, tages den op og lægges i et dybt ~~fad.~~ fad.. Margarinen smeltes, irøres melet, spædes med den silede kraft, smaakoger i 10 ~~min.~~ min.. Karry røres ud med 1 spiseske vand og haves i saucen. Saucen heldes over fisken i ~~fadet.~~ fadet.. NB. Kogte risengryn er godt at servere til.

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