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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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Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
Modernised → 1914 (proofread, p. 188)~84% of the text changedremovedadded
1 stk kokt saltet salt oksetunge (avkjølt og flådd). 1,5 kg kjøttfarse. 1½ kg. kjøtfarce 150 g gr. ferskt sideflesk (skåret i løvtynne skiver). flesk 1 ss spiseske hakkede trøfler. trøfler hvetemel (til vending). smør (til steking). madeirasaus (til servering). Skjær den Den kokte, flådde og kalde tungen flaadde, kolde tunge skjæres i skiver.. Vend skivene raskt skiver, vendes hurtig i hvetemel.. Rør hvetemel og belægges paa begge sider med kjøtfarcen, irørt de hakkede trøflene inn i kjøttfarsen trøfler, og dekk skivene med farse på begge sider.. Legg løvtynne utenom denne lægges løvtynde skiver ferskt flesk utenpå farsen.. Stek skivene flesk; stekes i smør på panne paa pande ved ganske svak varme til farsen er gjennomstekt, ca. 15–20 minutter.. Server med madeirasaus. varme. Madeirasaus serveres til.

Note on Modernised

Mål er omregnet til moderne enheter (gram, spiseskje), «flesk» er angitt som tynne skiver sideflesk/bacon, og steking i smør er tidsangitt. Madeirasaus nevnes som tilbehør.

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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.

Equipment for this dish

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