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Roast Fresh Beef Tongue

Fresh beef tongue is blanched, skinned, larded with pork, seasoned, and roasted in butter while basted with 4 dl of cream. Sliced, arranged whole on mashed potatoes with boiled vegetables and its own reduced sauce.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 186 (falt i det fri)

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About the dish

Beef tongue was a highly esteemed ingredient in Erken's day and appears in many variations in "Stor kokebok." Here it is roasted fresh, larded with pork, and arranged "whole" on mashed potatoes – that is, sliced and reassembled back into the shape of the tongue.

How to make it

  1. 1

    Blanch the tongue

    Blanch the fresh beef tongue in boiling water and peel off the skin.

  2. 2

    Lard and season

    Lard the tongue with fine strips of pork and rub it with a mixture of salt and pepper.

  3. 3

    Roast

    Roast the tongue in butter and baste little by little with the cream until it is tender, about 2–2½ hours.

  4. 4

    Plating

    Slice the tongue, arrange it whole on mashed potatoes, and garnish around it with various boiled vegetables. Serve the reduced sauce alongside.

Changes from the original

Amounts for the pork and vegetables are estimated, as the original ingredient list is incomplete on the page. Measures are converted to modern units (dl/g). "Blanching" is explained as a brief boil in boiling water.

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Tidsmaskin – hva endret seg?

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

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 186) → 1949 (korrekturlest, s. 216)~52% av teksten endretfjernetlagt til
1 fersk oksetunge 100 gr. flesk 100 gr. smør 4 del. fløte salt pepper forskjellige kokte grønsaker. En fersk oksetunge forvælles, flaaes, spækkes forvelles, flåes, spekkes med fine fleskestrimler, gnides ind inn med en blanding av pepper og salt. Stekes i 100 gr. smør smør, og spædes spedes litt efter litt med 4 1/4 del. fløte. Naar Når tungen er færdig, ferdig, skjæres den op i skiver, lægges legges som hel op paa potetesbord på potetbord og pyntes omkring med forskjellige kokte grønsaker. grønnsaker. Serveres med sin egen indkokte saus. innkokte sky.

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Frequently asked questions

Why should the tongue be blanched?
Blanching (a brief boil) allows the tough outer skin to be peeled off easily. After skinning, the tongue is larded with fine strips of pork and rubbed with salt and pepper.
How long does the dish take?
Around 3 hours in all, including blanching and slow roasting. The tongue is roasted in 100 g of butter and basted little by little with 4 deciliters of cream.
How is it served?
The tongue is sliced, arranged whole on a bed of potatoes, garnished with various boiled vegetables, and served with its own reduced sauce.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" from 1914, page 186. It is intended for 6 servings.

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