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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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Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 218) → Modernised~85% of the text changedremovedadded
Oksetunge med grønnsaker (Langue de boeuf å la jardiniere.) INGREDIENSER: 1 oksetunge, fersk stk oksetunge (fersk eller salt erter aspargesbønner gulerøtter blomkål velske bønner saltet). 1 kg. kg kjøttfarse (til rand, kokt i vannbad). 125 gr. g smør (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 FREMGANGSMÅTE: Tungen kokes (finhakket). Kok oksetungen på vanlig måte. Alle grønnsakene kokes hver for sig. Kjøttfarsen hases måte, legg den i kaldt vann og trekk av skinnet. Hold den varm i kraften til anretningen.. Fyll kjøttfarsen i en godt smurt randform og kokes kok den i vannbad 1/2 time. i ca. 45 minutter.. Kok erter, aspargesbønner, brekkbønner, gulrøtter og blomkål hver for seg i lettsaltet vann. Alt skal være ferdigkokt til samme tid. Kjøttranden vendes ferdig samtidig.. Vend kjøttranden midt på fatet, fatet. Skjær tungen skjæres i skiver, disse legges omkring kjøttranden, skiver og i legg dem rundt randen. Fyll midten av denne fylles med de stuede erter, gulerøtter ertene, gulrøttene og bønner. Blomkålbuketter stikkes bønnene.. Stikk blomkålbuketter inn mellem mellom tungeskivene. Rørt persillesmør helles Rør smøret med finhakket persille og hell det over blomkålen og de øvrige grønnsaker. grønnsakene.. Retten kan også serveres med olivensaus eller tomatsaus tilsatt champignon eller asparges og små kjøttboller.

Note on Modernised

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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