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.

Roast Fresh Beef Tongue with Parmesan

Name: Roast Fresh Beef Tongue with Parmesan
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 1 pcs cold roast beef tongue; 150 g grated Parmesan; 5 dl sharp brown sauce or tomato sauce; 30 g butter (melted)

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

In stores now

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

Smør
- Lurpak Dansk Smør 200 gLurpakca. kr 30,80 · Oda
- Hodne Søren Så Godt Smør 250gHODNE SØRENca. kr 67,90 · Coop

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Time machine – what changed?

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

From1914 1949 Modernised

To1914 1949 Modernised

Modernised → 1914 (proofread, p. 186)~77% of the text changedremovedadded

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

Note on Modernised

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.

Equipment for this dish

Frying pan →A heavy pan gives the fish a crisp crust without sticking.Foodstuff.no

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