Herring sauce

Source: Carl Schiøtz og Henriette Schønberg Erken, Trygg kost for norske hjem, 1939, Fet fisk, s. 98 (falt i det fri)

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1
Make the sauce
Cook the chopped onion in the butter for a few minutes, stir in the flour and gradually thin with the stock.
2
Simmer
Let the sauce simmer gently for 5 minutes and season with sugar and vinegar or lemon.
3
Add the herring
Chop the soaked herring finely and mix it into the sauce. Serve with potato dumplings.

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