What is "fish offal" in this recipe?

Swim bladder (fish maw), liver, roe, and milt — that is, the offal from fish, preferably cod.

How is the offal pre-boiled?

Well-washed offal is put into boiling salted water (1/2 dl salt per liter of water) and simmers for 20 minutes. It is then lifted out, trimmed, and cut up.

How is the sauce made, and how long does the dish stay in the oven?

Melt 25 g butter, stir in 20 g wheat flour, thin with 1 1/2 dl cream or milk, and bring to a boil. Add 1 tablespoon cold water and 1/2 dl sherry. Pour the sauce over the offal in a greased baking dish and let it bake gently in the oven 15–20 minutes. Sprinkle finely chopped parsley over just before serving.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" (1914), page 156.

Stewed Fish Offal

Erken 1914, p. 156: Stewed fish offal of swim bladder, liver, roe, and milt simmered 20 min in salted water, placed in a baking dish and covered with a white sauce of butter, flour, cream, cold water, and sherry, baked 15–20 min in the oven, and sprinkled with parsley.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 156 (falt i det fri)

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About the dish

From the fish chapter of Henriette Schønberg Erken's "Stor kokebok" (1914). Fish offal — swim bladder (krøl), liver, roe, and milt — was fully used in the household and considered a delicacy in the season for fresh cod.

How to make it

1
Boil the offal
Wash the offal well. Put it into boiling salted water (1 liter water with about 0.5 dl salt) and let it simmer for 20 minutes.
2
Clean and cut up
Lift out the offal, trim off membranes and impurities, cut it up, and place it in a greased baking dish.
3
Make the sauce
Melt the butter, stir in the flour, and thin with the cream or milk. Bring the sauce to a boil. Add the cold water and the sherry, and season with salt.
4
Bake
Pour the sauce over the offal. Put the dish in the oven and let it bake gently for 15–20 minutes.
5
Serve
Sprinkle the finely chopped parsley over just before serving.

Changes from the original

Measures are modernized (deciliters, grams, tablespoons). "Krøl" is retained with an explanation as a note. The salt amount for the cooking water is converted to a practical measure. The method is divided into numbered steps in modern language.

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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

Modernised → 1949 (proofread, p. 184)~82% of the text changedremovedadded

~~600 g fiskeinnmat (krøl (svømmeblære),~~ Krøll, lever, rogn og ~~melke). 1 l vann (til koking). 0,5 dl salt (til kokevannet).~~ melke 25 ~~g smør.~~ gr. smør 20 ~~g hvetemel. 1,5 dl~~ gr. hvetemel 1 1/2 del. fløte eller ~~melk.~~ melk 1 ~~ss kaldt vann. 0,5 dl sherry.~~ spiseskje koldt vann 3/4 del. sherry salt ~~(etter smak).~~ 1 ss spiseskje finhakket persille. ~~Vask innmaten godt. Legg den~~ Den godt vaskede innmat settes over varmen i ~~kokende,~~ kokende saltet vann ~~(1 liter~~ — til 1 l. vann ~~med ca. 0,5 dl salt) og la det småkoke~~ 3/4 del. salt — småkoker i 20 ~~minutter.. Ta innmaten opp, pynt av hinner og urenheter, skjær den opp~~ minutter. Tas op, pyntes av, opskjæres og ~~legg den~~ legges i ~~en smurt, ildfast form..~~ ildfast, smurt form; overhelles følgende saus: Smelt smøret, rør ~~inn melet og~~ i melet, spe med fløten eller ~~melken. Gi sausen~~ melken og gi det et ~~oppkok.~~ opkok. Tilsett det ~~kalde vannet og sherryen,~~ kolde vann og ~~smak til med salt.. Hell sausen over innmaten. Sett formen~~ vinen. Formen settes i ovnen og ~~la retten småsurre 15–20 minutter.. Strø~~ småsurrer 15—20 minutter. Idet det skal serveres, strøes den finhakkede ~~persillen over rett før servering.~~ persille over.

Note on Modernised

Mål er modernisert (deciliter, gram, spiseskjeer). «Krøl» er beholdt med forklaring som note. Kokevann-saltmengden er omregnet til praktisk mål. Fremgangsmåten er delt i nummererte trinn på moderne norsk.

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Frequently asked questions

What is "fish offal" in this recipe?: Swim bladder (fish maw), liver, roe, and milt — that is, the offal from fish, preferably cod.
How is the offal pre-boiled?: Well-washed offal is put into boiling salted water (1/2 dl salt per liter of water) and simmers for 20 minutes. It is then lifted out, trimmed, and cut up.
How is the sauce made, and how long does the dish stay in the oven?: Melt 25 g butter, stir in 20 g wheat flour, thin with 1 1/2 dl cream or milk, and bring to a boil. Add 1 tablespoon cold water and 1/2 dl sherry. Pour the sauce over the offal in a greased baking dish and let it bake gently in the oven 15–20 minutes. Sprinkle finely chopped parsley over just before serving.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" (1914), page 156.

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