Erken 1914: lamb heads are boiled 2–3 hours, cleaned, tongue and head breaded in egg and rusk with salt and pepper, fried in browned butter and served with creamed vegetables.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 244 (falt i det fri)
From the meat chapter in Henriette Schønberg Erken's "Stor kokebok" (1914), in the section on lamb and offal. Breading – coating with rusk and frying in browned butter – was a common way to use boiled heads in the household.
Soaking
Wash the heads well and place them in cold water for a few hours, so that blood and impurities are drawn out.
Boiling
Place the heads in water with salt and boil them gently tender, about 2–3 hours.
Cleaning
Cut away the palate, eyes and ears. Skin the tongue and split it in two lengthwise.
Breading
Brush the tongue and head with beaten egg and turn them in breading crumbs mixed with salt and pepper.
Frying
Brown the butter in a pan and fry the breaded pieces golden brown on both sides.
Serving
Serve immediately with creamed asparagus, cauliflower, peas or spinach.
Quantities are estimated from the text (the original gives no ingredient list). Rusk = dried bread/breading crumbs. Frying times and temperatures are specified for a modern kitchen; otherwise the method is unchanged.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Egg
Smør
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