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Sheep's Tongues (langues de mouton braisées)

Braised sheep's tongues (langues de mouton braisées) from Erken's Stor kokebok 1914: the tongues are soaked, blanched, browned, and braised tender on root vegetables with pork and meat stock, skinned, split lengthwise, glazed in a hot oven, and served on creamed spinach with brown sauce.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 242 (falt i det fri)

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About the dish

Here Erken shows the finer French kitchen's braising technique applied to a cheap raw material: sheep's tongues are browned and simmered tender on a bed of root vegetables, glazed, and arranged on creamed spinach. Such dishes belonged to the bourgeois party table around 1914.

How to make it

  1. 1

    Soak the tongues

    Place the sheep's tongues in salted water for 2 hours.

  2. 2

    Blanch and brown

    Blanch the tongues, dry them, and brown them.

  3. 3

    Set up the pot

    Clean the vegetables and cut them into slices. Place them in a pot with the butter, the herb bunch, and the peppercorns, and lay the tongues on top. Let it simmer, covered, for 20 minutes.

  4. 4

    Braise

    Pour on the boiling meat stock, lay the pork slices on top, cover the tongues with a piece of buttered paper, and let them simmer, covered, until tender, 2–3 hours.

  5. 5

    Clean and glaze

    Peel off the skin, split the tongues in two lengthwise, brush them with meat glaze, and place them on buttered paper on a tray. Set them for 5 minutes in a hot oven (about 225 °C (435 °F)).

  6. 6

    Plate

    Arrange the tongues in two rows on a mound of creamed spinach and serve brown sauce alongside.

Changes from the original

Measurements have been converted to modern units (dl, grams). "Næpe" has been kept as turnip, and "flesk" given as fatty pork belly. Meat glaze and creamed spinach have been listed in the ingredient list, and parchment paper may be used instead of buttered paper. The oven temperature has been estimated.

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Tidsmaskin – hva endret seg?

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

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 242) → 1949 (korrekturlest, s. 273)~85% av teksten endretfjernetlagt til
Tungene utvannes i 2 timer i saltvann, blancheres. Kokes derefter som forklart i foregående opskrift. Flåes og deles langsefter i to. Smøret varmes, tungene dyppes heri og dekkes med støtt kavring; denne presses fast til med stekekniv. Smøret brunes lett, og tungene brunes heri pent brune. Serveres på en høide av grønnsaker; sausen helles omkring. 4 tunger 4 del. brun saus 30 gr. smør 100 gr. flesk 1 løk 1 gulerot 1 næpe nepe 1 skive selleri 1 buket bukett grønt (persille, timian, laurbærblad) 6 pepperkorn ¼ l. kjøtkraft. Tungerne utvandes i 2 timer i salt vand, blancheres og brunes. Grønsakerne renses, skjæres i skiver og lægges i gryte med smørret, buketten og pepperkornene; tungerne lægges herpaa, og de smaakoker under lok i 20 minutter. Den kokende kjøtkraft heldes paa; flesket lægges over, tungerne dækkes med et smurt papir og smaakoker under lok, til tungerne er møre. Naar de er færdige, flaaes skindet av, tungerne deles i to langsefter, pensles over med kjøtglassur, lægges paa smurt papir paa en plate og sættes 5 minutter i varm ovn. Anrettes i 2 rader paa en høide av stuet spinat; brun saus serveres til. kjøttkraft.

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Frequently asked questions

How long does it take, and why must the tongues soak in water first?
Figure about 4.5 hours in all. The tongues are soaked for 2 hours in salted water to draw out blood and give a cleaner flavor, then blanched and browned before they simmer tender in the pot.
When should the skin be removed from the tongues?
Only after they are fully cooked and tender. Then the skin is peeled off, the tongues are split in two lengthwise, brushed with meat glaze, and set for 5 minutes in a hot oven.
What goes in the pot with the tongues?
Butter, onion, carrot, turnip, and celery in slices, a bunch of herbs (parsley, thyme, bay leaf), and 6 peppercorns. The tongues are laid over the vegetables and simmer, covered, for 20 minutes before ¼ l of boiling meat stock is poured on, the pork is laid on top, and everything is covered with buttered paper.
What is served alongside?
The recipe uses 4 dl of brown sauce, served with the glazed tongues. The recipe is from Henriette Schønberg Erken's Stor kokebok (1914), p. 242, and is intended for 4 servings.

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