Slices of boiled, lightly salted ox tongue are laid on a dish with small heaps of boiled and raw vegetables, and hollowed tomatoes filled with mayonnaise are served alongside. From Erken's Stor kokebok (1949), p. 486.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 486 (falt i det fri)
A simple cold dish for the cold table, made of boiled tongue and vegetables.
Slice the tongue
Cut the boiled, lightly salted tongue into slices and arrange them neatly on a dish.
Add vegetables
Place small heaps of boiled and raw vegetables, such as peas and carrots, on each side of the tongue.
Serve with mayonnaise
Fill hollowed tomatoes with mayonnaise and serve them alongside.
The original "Ingredients" line is merged into the list. No quantities are given, and none have been added.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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