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Classic
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page 246
5. VINEGAR SAUCE. Sirkeh Saltza.
Specially for Fried Fish and Oysters.
Ingredients:
Dry Onions ...........................4 to 5, medium.
Vinegar ............................3 tablespoonfuls.
Butter .............................2 tablespoonfuls.
Broth .....................................2 cupfuls.
Parsley .....................................1 bunch.
Salt and pepper, to taste.
Method:
Chop the onions and boil for fifteen minutes with the vinegar and the butter,
adding also the broth, the salt and the pepper to taste. Then cut in the
parsley, and allow it three or four minutes boiling, after which time the
mixture should be passed through a metal sieve and served.
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