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Boiled Fresh Ox Tongue

Fresh ox tongue is boiled 2–2½ hours in lightly salted water, skinned, given a boil-up in strained stock, and served sliced but arranged whole with mashed potatoes. Recommended accompaniments: sharp brown sauce, apple sauce, or ragout financière.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 186 (falt i det fri)

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About the dish

The basic recipe for boiled ox tongue in "Stor kokebok." Erken notes elsewhere that the tongue should lie covered in salt for a couple of days before boiling, even when it is to be served fresh.

How to make it

  1. 1

    Boil the tongue

    Wash the tongue well and put it in a pot with water that just stands over it. Add salt, bring to a boil, and skim well.

  2. 2

    Simmer until tender

    Let the tongue simmer gently for about 2–2½ hours until it is tender.

  3. 3

    Skin

    Take the tongue up and peel off the skin.

  4. 4

    Reheat and serve

    Strain the stock and give the tongue a boil-up in it just before serving. Cut the tongue into slices and arrange it whole on the platter. Serve mashed potatoes alongside, and optionally sharp brown sauce, apple sauce, or ragout financière.

Changes from the original

The amounts of water and salt are given as estimates; the original only says that the water "should just stand over the tongue." Otherwise the method is unchanged, with modern wording in the steps.

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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
1949 (proofread, p. 216) → 1914 (proofread, p. 186)~52% of the text changedremovedadded
En stor fersk oksetunge vand salt. En stor fersk oksetunge vaskes godt, drysses med salt, ligger 2 dager innen den kokes. Kokes godt og kokes i vann vand med salt. Vannet Vandet skal nettop stå netop staa over tungen. Skummes godt. Når Naar den er kokt, efter ca. 2 —2 1/2 2—2½ times kok, tas tages den op, skinnet flåes skindet flaaes av. Tungen gis gives et opkok i den silte kraft silede kraft, like før den skal serveres. Tungen skjæres i skiver, legges lægges som hel på paa anretningsfatet. Potetpuré Potetespuré serveres til. Til fersk oksetunge serveres brun skarp saus, eplemost eplemos eller ragout financiére. financière.

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Frequently asked questions

How long must the tongue boil?
Figure on 2–2½ hours of boiling in salted water. The water should just barely stand over the tongue, and the scum is removed well along the way.
When is the skin removed?
As soon as the tongue is done, it is taken up and the skin is peeled off while it is warm. Then it is given a boil-up in the strained stock just before serving.
What is served with it?
The recipe recommends mashed potatoes, and as sauce, sharp brown sauce, apple sauce, or ragout financière. The tongue is cut into slices and arranged whole on the serving platter.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 186. It is figured for about 6 servings.

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