Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Glazed ox tongue with spinach

Cold boiled ox tongue is glazed with red-coloured isinglass aspic, set on a base of rice porridge and garnished with creamed spinach and hard-boiled eggs. From Erken's Stor kokebok (1949), p. 485.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 485 (falt i det fri)

Be the first to rate

About the dish

A festive cold dish for entertaining, with a tall rice base as a plinth for the glazed tongue.

How to make it

  1. 1

    Prepare the tongue

    Skin the boiled tongue and wrap it in greased paper so it does not darken in the air. Let it go completely cold.

  2. 2

    Make aspic and glaze

    Dissolve the isinglass in the water and add carmine and burnt sugar until you get a nice red colour. Strain. Drip aspic over the cold tongue again and again.

  3. 3

    Make the rice base

    Boil 125 g rice in 1 l water with 2 tsp salt to a thick porridge. Pour into an oblong tin and turn out when cold.

  4. 4

    Arrange

    Cover the rice base with spinach or lettuce leaves and place the tongue on top. Put creamed spinach around it and cut-up hard-boiled eggs on the spinach. The tongue may be served with fried calf sweetbread.

Changes from the original

The amount of isinglass (250 g) is as in the text and is kept, but seems high. Carmine is kept as in the original. No time is given.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Time machine – what changed?

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

From1949Modernised
To1949Modernised
Modernised → 1949 (proofread, p. 485)~78% of the text changedremovedadded
1 stk stor, saltet Glasert oksetunge (kokt). med spinat. Glasert oksetunge: En stor salt tunge Gelé: 250 g gr. husblas (slik i originalen; trolig for gelé av hele tungen). 0,75 l 3/4 l. vann (til gelé). karmin (til rød farge). brent sukker (til farge). 125 g risengryn (til sokkelen). 1 l vann (til risen). 2 ts salt (til risen). stuet spinat. hardkokte egg (utskårne). spinat- eller salatblader (til å dekke risokkelen). Flå den spinat hårdkokt egg. Den kokte tungen og vikle den i tunge flåes, omvikles med smurt papir, så den papir for ikke blir mørk av luften. La den å bli helt kald.. Løs husblasen mørk ved luftens innvirkning. Når tungen er ganske kold, glaseres den, idet man opløser husblas i vannet vann og tilsett tilsetter karmin og brent sukker til du man får en pen rød farge. Sil. Drypp farve, siles. Dryppes og drypp gelé dryppes over den kalde tungen.. Kok tungen. Tungen anrettes på rissokkel, laget av 125 g risengryn i gr. risengryn, 1 l vann med l. vann, 2 ts salt teskjeer salt. Kokes til en tykk grøt. Hell den grøt, slåes op i en avlang blikkform blikkform, og vend den ut hvelves når den er kald.. Dekk risokkelen kold; dekkes med spinat- spinat eller salatblader og legg tungen på. Legg stuet salatblade. Stuet spinat omkring legges omkring, og hardkokte, hårdkokte utskårne egg legges på spinaten. Tungen kan serveres med stekt kalvebrissel.

Note on Modernised

Mengden husblas (250 g) står slik i teksten og er beholdt, men virker høy. Karmin er beholdt som i originalen. Ingen tid er oppgitt.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

What is isinglass?
An old word for fish gelatine; here used to make the aspic.
What is the tongue placed on?
On a base made of rice porridge moulded in an oblong tin.
What is it served with?
The text mentions that the tongue may be served with fried calf sweetbread.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!