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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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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. 186) → Modernisert~77% av teksten endretfjernetlagt til
1 kold, stk kald, stekt oksetunge oksetunge. 150 gr. reven parmesanost ½ l. g revet parmesan. 5 dl brun skarp saus eller tomatsaus tomatsaus. 30 gr. smør. I bunden av g smør (smeltet). Smør en smurt ildfast terrin — lerkasserolle — lægges form og legg et tyndt tynt lag reven ost. Tungen skjæres revet parmesan i tynde skiver, som lægges over osten; saaledes fortsætter man at lægge ost og bunnen.. Skjær tungen i tynne skiver. Legg tungeskiver og ost lagvis, idet man for og dynk hvert lag tunge dynker over med litt av sausen, sidste saus. Øverste lag skal være ost. Øverst heldes forsigtig ost.. Hell forsiktig det smeltede smør. Kasserollen sættes smøret over. Sett formen i varm ovn, ovn (ca. 200 °C) til osten faar en let lysegulbrun farve. Resten er lyst gyllenbrun, 20–25 minutter.. Server resten av sausen serveres til.

Note til Modernisert

Mål er omregnet til moderne enheter (dl/g). «Lerkasserolle» er angitt som ildfast form. Ovnstemperatur er anslått, da originalen bare sier «varm ovn».

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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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