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Roast Fresh Beef Tongue with Parmesan

Cold roast beef tongue in thin slices layered with grated Parmesan and a sharp brown sauce or tomato sauce in a baking dish, topped with melted butter and gratinated until the cheese is golden.

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

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About the dish

A typical leftovers dish from "Stor kokebok": cold roast beef tongue layered with Parmesan and sauce and gratinated in an earthenware dish. Erken was keen that nothing should go to waste, and gratinated "terrines" were an elegant way to use up roasting leftovers.

How to make it

  1. 1

    Prepare the dish

    Grease a baking dish and lay a thin layer of grated Parmesan in the bottom.

  2. 2

    Layer

    Cut the tongue into thin slices. Layer the tongue slices and cheese alternately, moistening each layer of tongue with a little sauce. The top layer should be cheese.

  3. 3

    Gratinate

    Carefully pour the melted butter over the top. Place the dish in a hot oven (about 200 °C (390 °F)) until the cheese is light golden brown, 20–25 minutes.

  4. 4

    Serve

    Serve the rest of the sauce alongside.

Changes from the original

Measures are converted to modern units (dl/g). "Clay casserole" is given as a baking dish. Oven temperature is estimated, as the original only says "hot oven."

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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
1914 (proofread, p. 186) → 1949 (proofread, p. 216)~36% of the text changedremovedadded
1 kold, stekt oksetunge 150 gr. reven parmesanost ½ l. skarp ost 1/2 1. brun skarp saus eller tomatsaus 30 gr. smør. I bunden bunnen av en smurt ildfast terrin ildfastterrin — lerkasserolle — lægges legges et tyndt tynt lag reven ost. Tungen skjæres i tynde tynne skiver, som lægges legges over osten; saaledes fortsætter således fortsetter man at lægge å legge ost og tungeskiver lagvis, idet man for hvert lag tunge dynker over med litt av sausen, sidste siste lag skal være ost. Øverst heldes forsigtig helles forsiktig det smeltede smør. Kasserollen sættes settes i varm ovn, til osten faar får en let lett lysegulbrun farve. Resten av sausen serveres til.

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Frequently asked questions

Can I use leftover boiled or roasted tongue?
Yes, this recipe is made precisely for a cold, ready-roasted beef tongue. The tongue is cut into thin slices and layered with grated Parmesan in a greased baking dish.
How do I build the layers?
Begin with a thin layer of grated cheese in the bottom, then tongue slices moistened with a little sauce, and continue alternating. The top layer should be cheese, and finally 30 g of melted butter is carefully poured over.
How long should the dish stay in the oven?
It is placed in a hot oven until the cheese takes on a light yellow-brown color – the whole dish takes around 45 minutes in total. The rest of the sharp brown sauce or tomato sauce is served on the side.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 186. It is intended for 4 servings.

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