Herring patties: herring fillets are paired two by two, pounded flat, dipped in milk and seasoned rusk crumbs, and fried golden brown in butter. Served with carrot or pea stew; the trimmings go into herring soup.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 116 (falt i det fri)
Erken teaches making full use of the whole ingredient: the patties are fried from the fillet, while the bones, heads, and tails go into herring soup (see separate recipe).
Prepare the herring
Clean the herring and remove the skin and bones. Put two fillet halves back together; for larger herring, fold the half fillet double.
Pound
Pound the patties slightly flat.
Bread
Dip the herring in milk and then in rusk crumbs mixed with salt and pepper.
Fry
Fry the patties nicely golden brown in butter or fat.
Serve
Serve with carrot stew or pea stew. Use the bones, heads, and tails for herring soup.
Quantities missing from the original have been estimated in modern measures (milk, rusk, butter, salt, and pepper). "Støtt kavring" = crushed rusk/breadcrumbs.
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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