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Reindeer Tongues (salted and smoked)

A brief instruction from Erken: reindeer tongues are salted, smoked, and boiled, then served with scrambled eggs or creamed vegetables.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 307 (falt i det fri)

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About the dish

A simpler, more everyday version of reindeer tongue, in the tradition of salting and smoking for preservation. Erken mentions the same treatment for moose tongues later in the chapter.

How to make it

  1. 1

    Salting

    Rub the tongues well with salt and let them sit in salt for a couple of days.

  2. 2

    Smoking

    Smoke the tongues.

  3. 3

    Boiling

    Boil the tongues until tender and peel off the skin.

  4. 4

    Serving

    Serve the tongues with scrambled eggs or creamed vegetables.

Changes from the original

The original is a brief instruction without quantities; approximate amounts have been added and the instruction has been divided into steps. Units have been modernized.

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Clean, minimally processed groceries matched to the ingredients — approximate prices.

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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. 307) → Modernisert~91% av teksten endretfjernetlagt til
Rensdyrtunger salt. Rensdyrtunger saltes, røkes, kokes 4 stk reinsdyrtunger. 100 g salt (til salting). 8 stk egg (til eggerøre). stuede grønnsaker (som alternativt tilbehør). Salt tungene godt inn og serveres la dem ligge i salt et par døgn.. Røk tungene.. Kok tungene møre og trekk av skinnet.. Server tungene med eggerøre eller stuede grønsaker. grønnsaker.

Note til Modernisert

Originalen er en kort anvisning uten mengder; det er lagt inn veiledende mengder og anvisningen er delt i trinn. Enheter er modernisert.

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Frequently asked questions

What is served with the reindeer tongues?
According to the original recipe, the boiled tongues are served with scrambled eggs or creamed vegetables.
How are the tongues treated before boiling?
They are first salted and smoked, then boiled. Salt is the only ingredient mentioned in the recipe besides the tongues themselves.
How long does the dish take?
Allow around 5 hours in total (about 300 minutes) for soaking and boiling the salted, smoked tongues.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" of 1914, page 307, in the chapter on poultry and game.

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