What does the herring salad consist of?

Equal parts (one small teacup of each) herring, meat, beets, potatoes, and hard-boiled egg, plus 1 teaspoon finely chopped onion. If you have cucumber and apples, they can be included too.

How do I make the beet sauce?

Melt 40 g butter, stir in 20 g wheat flour, and thin with 2 dl meat stock. Bring it to a boil and take it off the heat. When the sauce is cold, stir in 2 egg yolks, ¼ tsp pepper, ¼ tsp mustard, 2 tablespoons beet vinegar, and 1½ tablespoons oil or cream.

Why must the sauce be cooled before adding the egg yolks?

The egg yolks must not coagulate. The recipe is clear that the sauce is taken off the heat and the egg yolks, spices, and oil/cream are only stirred in once it is cold.

How is the salad mixed?

Everything is cut up small, mixed well, and stirred into the sauce – mix gently using two forks, as Schønberg Erken recommends in Stor kokebok (1914, p. 411).

Herring Salad with Beet Sauce

Herring salad with beet sauce from Erken's Stor kokebok (1914): finely cut herring, cold meat, beets, potatoes, hard-boiled egg, and onion mixed into a cooled butter-thickened sauce of meat stock with egg yolks, pepper, mustard, beet vinegar, and oil or cream.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 411 (falt i det fri)

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About the dish

A richer herring salad in which the ingredients are mixed into a cold, thickened sauce of butter, flour, and meat stock with added egg yolks and beet vinegar. From the chapter "Salads, omelettes, side dishes" in Henriette Schønberg Erken's "Stor kokebok" (1914).

How to make it

1
Cut up
Cut herring, meat, beets, potatoes, and hard-boiled egg into small cubes. Mix everything well together with the finely chopped onion, and cucumber and apple if using.
2
Boil the sauce
Melt the butter, stir in the flour, and thin with the meat stock. Bring the sauce to a boil and take it off the heat.
3
Finish the sauce cold
When the sauce is completely cold, stir in the egg yolks, pepper, mustard, beet vinegar, and oil or cream.
4
Mix the salad
Mix the salad together with the sauce using two forks and arrange it on a platter.

Changes from the original

"Teacup" has been converted to about 1.5 dl. Unclear fractional amounts in the OCR are interpreted as ¼ teaspoon, and the oil amount as 1½ tablespoons. The units are modernized (gr. → g, dl. → dl). Herring is understood as soaked salt-cured herring or matjes herring.

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Time machine – what changed?

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

From1914 1949 Modernised

To1914 1949 Modernised

1914 (proofread, p. 411) → Modernised~85% of the text changedremovedadded

~~1 liten teskaal~~ 1,5 dl sild ~~1 — — kjøt 1 — —~~ (utvannet spekesild eller matjessild, finskåren). 1,5 dl kokt eller stekt kjøtt (kaldt, finskåret). 1,5 dl rødbeter ~~1 — —~~ (kokte, finskårne). 1,5 dl kokte poteter ~~1 — — haardkokt~~ (kalde, finskårne). 1,5 dl hardkokt egg (finskåret). 1 ~~teske finhakket~~ ts løk ~~agurker~~ (finhakket). agurk og ~~epler, hvis~~ eple (hvis man ~~har. Saus.~~ har). 40 ~~gr.~~ g smør (til sausen). 20 ~~gr.~~ g hvetemel (til sausen). 2 ~~del. kjøtkraft~~ dl kjøttkraft (til sausen). 2 ~~eggeblommer ¼ teske pepper ¼ — sennep~~ stk eggeplommer (til sausen). 0,25 ts pepper. 0,25 ts sennep. 2 ~~spiseskeer rødbeteeddik 1½ spiseske olje eller fløte. Alt skjæres smaat op, blandes~~ ss rødbeteddik (lagen fra syltede rødbeter). 1,5 ss matolje (eller fløte). Skjær sild, kjøtt, rødbeter, poteter og hardkokt egg i små terninger. Bland alt godt sammen med den finhakkede løken, og ~~røres i sausen:~~ eventuelt agurk og eple.. Smelt ~~smørret,~~ smøret, rør ~~i melet, spæd~~ inn melet og spe med ~~kraften, gi det~~ kjøttkraften. Gi sausen et ~~opkok~~ oppkok og ta ~~det~~ den av ~~ilden. Naar det~~ varmen.. Når sausen er ~~koldt, haves eggeblommerne i samt krydderier~~ helt kald, rør inn eggeplommene, pepper, sennep, rødbeteddik og olje eller ~~fløte. Salaten blandes~~ fløte.. Bland salaten sammen med sausen ved ~~hjælp~~ hjelp av to ~~gafler.~~ gafler og legg den opp på fat.

Note on Modernised

«Teskaal» er omregnet til ca. 1,5 dl. Uklare brøkangivelser i OCR er tolket som ¼ teskje, og oljemengden som 1½ spiseskje. Enhetene er modernisert (gr. → g, del. → dl). Sild forstås som utvannet spekesild eller matjessild.

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Frequently asked questions

What does the herring salad consist of?: Equal parts (one small teacup of each) herring, meat, beets, potatoes, and hard-boiled egg, plus 1 teaspoon finely chopped onion. If you have cucumber and apples, they can be included too.
How do I make the beet sauce?: Melt 40 g butter, stir in 20 g wheat flour, and thin with 2 dl meat stock. Bring it to a boil and take it off the heat. When the sauce is cold, stir in 2 egg yolks, ¼ tsp pepper, ¼ tsp mustard, 2 tablespoons beet vinegar, and 1½ tablespoons oil or cream.
Why must the sauce be cooled before adding the egg yolks?: The egg yolks must not coagulate. The recipe is clear that the sauce is taken off the heat and the egg yolks, spices, and oil/cream are only stirred in once it is cold.
How is the salad mixed?: Everything is cut up small, mixed well, and stirred into the sauce – mix gently using two forks, as Schønberg Erken recommends in Stor kokebok (1914, p. 411).

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