Soaked herring fillets filled with onion slices, pepper and whole mustard seeds, rolled up tightly and covered with a marinade of oil, vinegar, pepper and sugar.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 123 (falt i det fri)
Rolled herring from the herring section of "Stor kokebok" (1914). The herring fillets are rolled around onion and mustard seeds and placed in a simple oil-and-vinegar marinade – classic cold-buffet fare.
Soaking and splitting
Soak the herring in the usual way, split it in two along the backbone and remove the bones.
Fill and roll
Lay finely sliced onion on the fillets, sprinkle with pepper and whole mustard, and roll the fillets up tightly.
Marinade
Mix oil, vinegar, pepper and sugar and pour the mixture over the rolls. Let them steep cold before serving.
The OCR's split fractions have been interpreted as ¼ tsp pepper and 1 tsp whole mustard. "Knivsod" (knife point) is rendered as pinch. No other changes to measurements.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
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