Brown herring soup from Erken's Stor kokebok (1914): herring stock cooked from herring and trimmings from herring patties, thickened with a brown butter roux, seasoned with sherry, cayenne, boiled roots and mushrooms.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 117 (falt i det fri)
The recipe appears in the fish chapter right after the white herring soup, and uses the same herring stock - preferably leftovers (bones, heads and tails) from herring patties. A thrifty "second-day" dish of the kind Erken was known for.
Cook the stock
Clean and wash the herring well. Place the herring, bones, heads and tails in cold, salted water and cook the fish completely down. Strain the stock.
Brown the roux
Brown the butter in a pot, stir in the flour and gradually thin with the strained stock to a smooth soup.
Simmer
Let the soup simmer for half an hour. Skim as needed.
Cook the roots
Cut the roots finely and cook them tender - preferably in the stock.
Finish
Add the boiled, finely cut roots, cayenne pepper, sherry and mushrooms to the soup. Season with salt and serve hot.
Measurements converted to modern units (deciliters, grams, liters). "Roots" specified as carrot and celeriac/parsley root. Cayenne and salt set as "to taste."
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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