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Herring, Fresh, Boiled

Erken's simple recipe for boiled fresh herring from 1914: the herring is cleaned and boiled whole in salted water with onion, peppercorns and vinegar in an enameled pot, plated with boiled carrots and turnips, strewn with parsley and served with parsley butter.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 115 (falt i det fri)

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About the dish

From the chapter "Various herring dishes" in Stor kokebok (1914). Erken stresses that herring is "5 times as cheap as meat" in food value, and that good herring should have clear eyes, glistening scales and red gills.

How to make it

  1. 1

    Clean the herring

    Scrape off the scales, cut off the head at the eyes and remove the innards. Wash the herring well in cold water.

  2. 2

    Boil the stock

    Bring the water to a boil with salt, onion, peppercorns and vinegar in an enameled pot.

  3. 3

    Cook the herring

    Put the herring in whole into the boiling water and let them finish gently over low heat, 8–10 minutes, until the flesh loosens from the backbone.

  4. 4

    Vegetables

    Boil the carrots and turnips tender in their own water and cut them neatly into batons or slices.

  5. 5

    Plate up

    Let the water drain off the herring well. Set it on a warm platter with the cut carrots and turnips, and strew generously with chopped parsley.

  6. 6

    Serve

    Serve with parsley butter: melt the butter and stir in finely chopped parsley.

Changes from the original

The salt amount is reduced to a modern level (the original uses 3 dl salt to 2½ l water). Measures are given in modern units (dl, tbsp), and the amounts for herring, carrot and turnip are estimated. The method is broken into steps in modern Norwegian.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 141)~93% of the text changedremovedadded
8 stk fersk 12 sild (eller 1–1,5 kg). 2,5 l vann. 0,5 dl 12 ansjos 15 gr. salt (originalen bruker 3 dl). 1 stk løk (skrelt). 4 stk hele pepperkorn. 1,5 dl eddik (7 %). egg 4 stk gulrøtter (til servering). spiseskjeer melk 50 gr. rugmel Y 2 stk neper (til servering). 1 bunt persille (finhakket). del. støtt kavring 100 g smør (til persillesmør). Skrap av skjellene, skjær av hodet ved øynene og ta ut innmaten. Vask silden godt i kaldt vann.. Kok opp vann med salt, løk, pepperkorn og eddik i en emaljert gryte.. Legg sildene hele gr. fett eller smør. Silden renses, vaskes, ryggbenet borttas, fisken skylles igjen hurtig over, tørres. En renset ansjos legges inn isteinfor benet. Vendes i det kokende vannet og trekk dem ferdige på svak varme, 8–10 minutter, til kjøttet løsner fra ryggbeinet.. Kok gulrøtter blandede egg og neper møre melk, rulles derpå i eget vann kavring, mel og skjær dem pent opp salt, som er blandet sammen, og stekes gulbrune i staver det hete fett eller skiver.. La vannet renne godt av silden. Legg den på et varmt fat med de oppskårne gulrøttene og nepene, og strø rikelig med hakket persille over.. Server brunede smør. Serveres med persillesmør: smelt smøret smør eller søtsur saus, potetpuré og rør inn finhakket persille. grønnsaker.

Note on Modernised

Saltmengden er redusert til moderne nivå (originalen bruker 3 dl salt til 2½ l vann). Mål er oppgitt i moderne enheter (dl, ss), og mengder for sild, gulrot og nepe er anslått. Fremgangsmåten er delt i trinn på moderne norsk.

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Frequently asked questions

How do I clean the herring before boiling?
Scrape off the scales, cut off the head at the eyes and wash the herring well. The herring is then boiled whole.
What is added to the cooking water?
2½ liters of water is boiled with 3 deciliters of salt, 1 onion, 4 whole peppercorns and 1½ deciliters of vinegar. Use an enameled pot.
What is served with the boiled herring?
Let the water drain off well, set the herring on a platter with boiled, finely cut carrots and turnips, strew thickly with parsley and serve with parsley butter.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 115. Given as 4 servings with about 45 minutes total time.

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