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Beef Tongue with Vegetables

Boiled beef tongue in slices arranged around a meat forcemeat ring cooked in a water bath, with separately boiled vegetables (peas, beans, carrots, cauliflower) in the center and parsley butter poured over. From Erken's Stor kokebok 1914, pp. 187–188.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 187 (falt i det fri)

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About the dish

A plated dish in "jardinière" style from the meat chapter, where boiled beef tongue is combined with a meat forcemeat ring cooked in a water bath and a selection of boiled vegetables. Erken gives no quantities for the vegetables – they are chosen by season and number of guests.

How to make it

  1. 1

    Boil the tongue

    Boil the beef tongue in the usual way, place it in cold water and peel off the skin. Keep it warm in the stock until plating.

  2. 2

    Meat ring

    Fill the meat forcemeat into a well-greased ring mold and cook it in a water bath for about 45 minutes.

  3. 3

    The vegetables

    Boil the peas, asparagus beans, snap beans, carrots and cauliflower separately in lightly salted water. Everything should be done at the same time.

  4. 4

    Plating

    Turn the meat ring out onto the center of the platter. Cut the tongue into slices and arrange them around the ring. Fill the center with the stewed peas, carrots and beans.

  5. 5

    Garnish and parsley butter

    Tuck cauliflower florets between the tongue slices. Stir the butter with finely chopped parsley and pour it over the cauliflower and the other vegetables.

  6. 6

    Variation

    The dish can also be served with olive sauce or tomato sauce with mushrooms or asparagus and small meatballs added.

Changes from the original

The vegetables are given approximate modern quantities since the original lacks measures. "French beans" is interpreted as snap beans/string beans. The meat forcemeat is assumed to be prepared forcemeat of ground meat; cooking times are given in minutes, and the parsley butter is specified.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 187) → Modernisert~87% av teksten endretfjernetlagt til
1 oksetunge, fersk stk oksetunge (fersk eller salt erter aspargesbønner gulerøtter blomkaal vælske bønner saltet). 1 kg. kjøtfarce kg kjøttfarse (til rand, kokt i vannbad). 125 gr. g smør persille. Tungen kokes paa (til persillesmør og forming). 2 dl erter (friske eller frosne). 300 g aspargesbønner. 300 g brekkbønner («vælske bønner»). 400 g gulrøtter. 1 stk blomkål (delt i buketter). 1 bunt persille (finhakket). Kok oksetungen på vanlig maate. Alle grønsakerne kokes hver for sig. Kjøtfarcen haves måte, legg den i kaldt vann og trekk av skinnet. Hold den varm i kraften til anretningen.. Fyll kjøttfarsen i en godt smurt form randform og kokes kok den i vandbad 3/4 time. vannbad i ca. 45 minutter.. Kok erter, aspargesbønner, brekkbønner, gulrøtter og blomkål hver for seg i lettsaltet vann. Alt skal være færdigkokt til samme tid. Kjøtranden vendes ferdig samtidig.. Vend kjøttranden midt paa fatet, på fatet. Skjær tungen skjæres i skiver, disse lægges omkring kjøtranden, skiver og i legg dem rundt randen. Fyll midten av denne fyldes med de stuede erter, gulerøtter ertene, gulrøttene og bønner. Blomkaalbuketter stikkes ind mellem tungeskiverne. Rørt persillesmør heldes bønnene.. Stikk blomkålbuketter inn mellom tungeskivene. Rør smøret med finhakket persille og hell det over blomkaalen blomkålen og de øvrige grønsaker. Serveres ogsaa grønnsakene.. Retten kan også serveres med olivensaus og med tomatsaus, tilsat champignons eller tomatsaus tilsatt champignon eller asparges og smaa kjøtboller. små kjøttboller.

Note til Modernisert

Grønnsakene er gitt omtrentlige moderne mengder siden originalen mangler mål. «Vælske bønner» er tolket som brekkbønner/snittbønner. Kjøttfarse forutsettes som ferdig farse av kjøttdeig; koketider er oppgitt i minutter, og persillesmøret er spesifisert.

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Frequently asked questions

How long does the dish take?
Figure about 4 hours in all. The tongue is boiled in the usual way (it takes the longest), while the meat forcemeat is cooked in a water bath in a greased mold for 3/4 hour. All the vegetables are boiled separately, and everything should be done at the same time.
Can I use salted tongue?
Yes, the recipe calls for 1 beef tongue, fresh or salted.
How is the dish plated?
The meat ring is turned out onto the center of the platter, the tongue is cut into slices and arranged around the ring, and the center is filled with stewed peas, carrots and beans. Cauliflower florets are tucked between the tongue slices, and stirred parsley butter (of 125 g butter and parsley) is poured over.
Which sauces can be served with it?
Besides parsley butter, Schønberg Erken mentions olive sauce and tomato sauce with mushrooms or asparagus and small meatballs added. The recipe is from "Stor kokebok" (1914), p. 187.

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