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)
'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.
Rub in
Rub the lårtunge well with 3 tsp salt and 1 tsp saltpeter, and let it rest for 1 day.
Place in brine
Place the meat in brine and let it sit for 2–3 weeks.
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.
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.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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