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Lårtunge (salt-cured beef leg cut)

Lårtunge of beef is rubbed with salt and saltpeter, left for 1 day, then 2–3 weeks in brine, and boiled 2–3 hours in boiling water until tender. Meat that has been salted a long time is soaked and put on to boil in cold water.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 643 (falt i det fri)

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About the dish

'Lårtunge' is the tongue-shaped muscle from the beef leg (a tenderloin-like cut from the hindquarter). The recipe appears in the butchering chapter of 'Stor kokebok' (1914) among the methods for salting meat for the winter.

How to make it

  1. 1

    Rub in

    Rub the lårtunge well with 3 tsp salt and 1 tsp saltpeter, and let it rest for 1 day.

  2. 2

    Place in brine

    Place the meat in brine and let it sit for 2–3 weeks.

  3. 3

    Boil

    Put the meat into boiling water and boil it 2–3 hours until tender. If it has been in the brine a long time, soak it first and put it on to boil in cold water.

Changes from the original

Quantities are given in modern units. Saltpeter is marked as optional (can be omitted or replaced with curing salt). The method is divided into steps.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 643) → Modernised~78% of the text changedremovedadded
1,5 kg lårtunge av okse. 3 teskeer salt ts salt. 1 teske ts salpeter Laartungen gnides ind (valgfritt). saltlake (nok til å dekke kjøttet). Gni lårtungen godt inn med 3 teskeer ts salt og 1 teske ts salpeter, ligger og la den ligge 1 døgn, lægges døgn.. Legg kjøttet i saltlake 2—3 uker. Laartungen sættes over ilden og la det ligge 2–3 uker.. Legg kjøttet i kokende vand vann og koker, kok det 2–3 timer til den det er mør, 2—3 timer. mørt. Har laartungen det ligget længere tid lenge i laken, maa den utvandes vannes det ut først og sættes settes over ilden i koldt vand. kaldt vann.

Note on Modernised

Mengder er oppgitt i moderne enheter. Salpeter er markert som valgfritt (kan sløyfes eller erstattes med nitritsalt). Fremgangsmåten er delt i trinn.

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Frequently asked questions

What is lårtunge?
Lårtunge is a cut of meat from the leg, here salted and boiled. The recipe is from Henriette Schønberg Erken's 'Stor kokebok' (1914), p. 643, and serves about 6.
How long should the lårtunge stay in brine?
It is first rubbed with 3 teaspoons of salt and 1 teaspoon of saltpeter and rests for 1 day. Then it is placed in brine for 2–3 weeks. Altogether the process therefore takes about three weeks before boiling.
How is it boiled?
The lårtunge is put on the heat in boiling water and boils until tender, 2–3 hours. If it has been in the brine longer than 2–3 weeks, it must be soaked first and put on to boil in cold water.

Equipment for this dish

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