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Stuffed Ox Tongue

A cooked salted ox tongue is cut into slices, floured, covered with truffle meat forcemeat and thin pork, fried slowly in butter, and served with Madeira sauce.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 188 (falt i det fri)

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About the dish

Part of Erken's series of ox-tongue dishes in the meat chapter, where cooked salted tongue is used further in finer presentations with sauce.

How to make it

  1. 1

    Cut the tongue

    Cut the cooked, skinned, and cold tongue into slices.

  2. 2

    Flour the slices

    Turn the slices quickly in wheat flour.

  3. 3

    Apply the forcemeat

    Stir the chopped truffles into the meat forcemeat and cover the slices with forcemeat on both sides.

  4. 4

    Apply the pork

    Lay wafer-thin slices of fresh pork on the outside of the forcemeat.

  5. 5

    Fry

    Fry the slices in butter in a pan over fairly low heat until the forcemeat is cooked through, about 15–20 minutes.

  6. 6

    Serve

    Serve with Madeira sauce.

Changes from the original

Measurements have been converted to modern units (grams, tablespoon), "flesk" is given as thin slices of side pork/bacon, and the frying in butter is given a time. Madeira sauce is mentioned as an accompaniment.

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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. 188) → 1949 (korrekturlest, s. 218)~40% av teksten endretfjernetlagt til
Farsert oksetunge. INGREDIENSER: 1 kokt salt oksetunge 1½ 1/2 kg. kjøtfarce kjøttfarse 150 gr. ferskt flesk 1 spiseske spiseskje hakkede trøfler hvetemel trøflér mel FREMGANGSMÅTE: Den kokte, flaadde, flådde, kolde tunge skjæres i skiver, vendes hurtig i hvetemel og belægges paa belegges på begge sider med kjøtfarcen, kjøttfarsen, irørt de hakkede trøfler, og utenom denne lægges løvtynde legges løvtynne skiver flesk; stekes i smør paa pande på panne ved ganske svak varme. Madeirasaus serveres til.

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Frequently asked questions

How is the dish assembled?
The fully cooked, skinned, and cooled ox tongue is cut into slices, turned quickly in wheat flour, and covered on both sides with meat forcemeat mixed with chopped truffles. Wafer-thin slices of fresh pork are laid on the outside of the forcemeat.
How is it fried?
The slices are fried in butter in a pan over fairly low heat, so that the forcemeat has time to cook through without the pork slices burning. Figure about an hour in total.
What is served with it?
Madeira sauce is served with it. The recipe is intended for 6 servings and comes from Henriette Schønberg Erken's Stor kokebok (1914), p. 188.
How much forcemeat and pork are needed?
For one cooked salted ox tongue, 1½ kg meat forcemeat, 150 g fresh pork, 1 tablespoon chopped truffles, and wheat flour to coat the slices are used.

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