Why should the tongues soak in water first?

The recipe calls for the calf's tongues to be soaked in water for a couple of hours before boiling. This draws out blood and salts, so the stock turns clearer and the tongues lighter.

How long should the tongues boil, and how do I know they are done?

They are boiled in meat stock for about 1–1 1/2 hours – until you can easily pull the skin off. The stock is brought to a boil and skimmed before onion, bouquet garni, salt and peppercorns are added. With soaking, the total time is around 4 hours.

How are the tongues breaded and fried?

After the skin is pulled off, each tongue is split in two lengthwise, sprinkled with mixed pepper and salt, turned in egg and rusk crumbs, and fried in butter in a pan or deep-fried nicely golden in lard.

What is it served with?

The tongues are arranged in a ring on the platter with a vegetable ragout or spinach purée in the center. Brown sauce made from the cooking stock, or tomato sauce, is served with it. The recipe is from Henriette Schønberg Erken's «Stor kokebok» (1914), p. 226, and serves 6 from 3 calf's tongues.

Grilled (Breaded) Calf's Tongue

Name: Grilled (Breaded) Calf's Tongue
Prep time: 40 min
Cook time: 3 h 20 min
Total time: 4 h
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 3 pcs calf's tongues; 1 pcs onion (cleaned); 1 pcs bouquet garni (bunch of herbs); 2 pcs peppercorns; salt; 1 l meat stock (enough to cover the tongues); 2 pcs eggs (for breading); 150 g rusk crumbs (grated, for breading); 75 g butter (for frying); mixed pepper (for seasoning)

Calf's tongues simmered tender in meat stock with onion, bouquet garni and peppercorns, peeled, split lengthwise, breaded in egg and rusk crumbs and fried golden in butter. Arranged in a ring with a vegetable ragout or spinach purée in the center, with brown sauce from the stock or tomato sauce.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 226 (falt i det fri)

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About the dish

«Griljert» here means breaded in egg and rusk crumbs and fried crisp. Calf's tongue was a highly esteemed dish, and Erken arranges it in a ring around a vegetable ragout or spinach purée.

How to make it

1
Soak the tongues in water
Put the calf's tongues in cold water for a couple of hours.
2
Boil the tongues
Put the tongues in a pot and pour over just enough meat stock to cover them. Bring to a boil and skim. Add the cleaned onion, the bouquet garni, salt and peppercorns.
3
Simmer tender
Let the tongues boil for about 1–1 1/2 hours, or until the skin can easily be pulled off. Peel the tongues.
4
Bread
Split the tongues in two lengthwise, sprinkle over a little mixed pepper and salt, and turn them in beaten egg and grated rusk crumbs.
5
Fry
Fry the tongues nicely golden brown in butter in a pan (they can also be deep-fried golden brown in fat).
6
Plating
Arrange the tongues in a ring on the platter and fill the center with a vegetable ragout or spinach purée. Serve brown sauce made from the stock, or tomato sauce, alongside.

Changes from the original

The quantities for egg, rusk crumbs, butter and stock are estimated, as the original only mentions them. «Cooked in lard» is kept as an alternative, but frying in butter is set as the main method. The method has been divided into numbered steps in modern Norwegian.

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Tidsmaskin – hva endret seg?

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

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 226) → 1949 (korrekturlest, s. 255)~43% av teksten endretfjernetlagt til

(Langue de veau grillée.) 3 kalvetunger 1 løk 1 suppevisk ~~(se side 35)~~ 2 pepperkorn salt egg kavring ~~kjøtkraft smør. Tungerne lægges~~ kjøttkraft smør ½ del. vin Tungene legges et par timer i ~~vand, sættes~~ vann, settes over ~~ilden~~ varmen i ~~saa~~ så meget ~~kjøtkraft,~~ kjøttkraft, at ~~tungerne netop~~ tungene nettop er ~~dækket. Naar~~ dekket. Når kraften er kokt op og skummet, ~~haves~~ has den rensede løk, suppevisk, salt og pepperkorn i. Kokes i ca. ~~1—1 1/2~~ 1—1½ time, eller til man med ~~lethet~~ letthet kan ~~trække skindet~~ trekke skinnet av. ~~Naar~~ Når dette er gjort, deles ~~tungerne langsefter~~ tungene langs efter i to, strøes med litt blandet pepper og salt, vendes i egg og kavring og stekes i smør ~~paa pande~~ på panne eller kokes pent gulbrune i smult. Anrettes i ~~rundkreds paa~~ rundkrets på fatet, og i midten ~~lægges~~ legges en eller ~~anden grønsake-stuing~~ annen grønnsake-stuing eller spinatpuré. Brun saus, laget av kraften, eller tomatsaus serveres til.

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Frequently asked questions

Why should the tongues soak in water first?: The recipe calls for the calf's tongues to be soaked in water for a couple of hours before boiling. This draws out blood and salts, so the stock turns clearer and the tongues lighter.
How long should the tongues boil, and how do I know they are done?: They are boiled in meat stock for about 1–1 1/2 hours – until you can easily pull the skin off. The stock is brought to a boil and skimmed before onion, bouquet garni, salt and peppercorns are added. With soaking, the total time is around 4 hours.
How are the tongues breaded and fried?: After the skin is pulled off, each tongue is split in two lengthwise, sprinkled with mixed pepper and salt, turned in egg and rusk crumbs, and fried in butter in a pan or deep-fried nicely golden in lard.
What is it served with?: The tongues are arranged in a ring on the platter with a vegetable ragout or spinach purée in the center. Brown sauce made from the cooking stock, or tomato sauce, is served with it. The recipe is from Henriette Schønberg Erken's «Stor kokebok» (1914), p. 226, and serves 6 from 3 calf's tongues.

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