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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) → Modernised~88% of the text changedremovedadded
En stor 1 stk fersk oksetunge vaskes godt, drysses med salt, ligger 2 dager innen den kokes. Kokes i (stor, ca. 1,5–2 kg). vann med salt. Vannet skal nettop stå (så det står akkurat over tungen. Skummes godt. Når tungen). 1 ss salt (per liter vann). 1 kg poteter (til potetpuré). Vask tungen godt og legg den er kokt, efter i en gryte med vann som akkurat står over. Tilsett salt, kok opp og skum godt.. La tungen småkoke i ca. 2 —2 1/2 times kok, tas 2–2½ time til den op, skinnet flåes av. Tungen gis er mør.. Ta tungen opp og flå av skinnet.. Sil kraften og gi tungen et opkok oppkok i den silte kraft like rett før den skal serveres. Tungen skjæres servering. Skjær tungen i skiver, legges skiver og legg den opp som hel på anretningsfatet. Potetpuré serveres til. Til fersk oksetunge serveres fatet. Server potetpuré til, og eventuelt brun skarp saus, eplemost eplemos eller ragout financiére. financière.

Note on Modernised

Mengde vann og salt er angitt som anslag; originalen sier bare at vannet «netop skal staa over tungen». Ellers er fremgangsmåten uendret, med moderne formuleringer i trinnene.

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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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