How are moose tongues prepared according to this recipe?

They are salted and smoked, and served the same way as smoked moose meat. The recipe in Stor kokebok (1914, p. 308) is short and refers to the method for smoked moose meat.

How long does the process take?

The stated total time is 2880 minutes, that is, about 48 hours, since salting and smoking take a long time. The serving itself happens only once the tongues have finished being salted and smoked.

How many servings does the recipe make?

The recipe is calculated for 4 servings.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" from 1914, page 308, in the sections on poultry and game as well as salting and smoking.

Moose Tongues

Name: Moose Tongues
Prep time: 30 min
Cook time: 47 h 30 min
Total time: 48 h
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 1 kg moose tongues; 100 g salt; 10 g saltpeter (can be replaced with curing salt as directed); 25 g sugar

Moose tongues are salted, smoked, and served the same way as smoked moose meat: rubbed with salt, sugar, and saltpeter, sewn into cloth, smoked, and served in thin slices browned in butter.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 308 (falt i det fri)

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About the dish

A short cross-reference: moose tongues are treated exactly like smoked moose meat. Tongue was considered a delicacy and was rarely thrown away.

How to make it

1
Salt and smoke
Rub the tongues with the mixed salt, sugar, and saltpeter, sew them into thin cloth, and smoke them – as for smoked moose meat.
2
Serve
Cut into thin slices, brown a moment in butter, and serve with scrambled eggs or vegetables.

Changes from the original

Quantities taken from the recipe for smoked moose meat, converted to modern measures.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 308) → 1949 (korrekturlest, s. 342)~60% av teksten endretfjernetlagt til

~~Elgtunger saltes,~~ Saltes, røkes og serveres ~~paa~~ på samme ~~maate~~ måte som røket ~~elgkjøt.~~ elgkjøtt.

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Frequently asked questions

How are moose tongues prepared according to this recipe?: They are salted and smoked, and served the same way as smoked moose meat. The recipe in Stor kokebok (1914, p. 308) is short and refers to the method for smoked moose meat.
How long does the process take?: The stated total time is 2880 minutes, that is, about 48 hours, since salting and smoking take a long time. The serving itself happens only once the tongues have finished being salted and smoked.
How many servings does the recipe make?: The recipe is calculated for 4 servings.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" from 1914, page 308, in the sections on poultry and game as well as salting and smoking.

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