Pour in pieces of fish. Rest in a cool place for 2 days, remove and steep in cold milk for a few hours. Turn dried in flour to the other side and fry in butter until brown on both sides. In a suitable dish, brown sugar, extinguish with vinegar, boil with clear soup and add pre-swollen currants. Steep for 10 minutes. In the meantime, brown melted butter, mix with flour, add to currants, beat, boil away, add a little clear soup if necessary and season. Serve the sauce with the fish. Some freshly cooked potatoes taste good with it.
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