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.

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.

Roast Fresh Beef Tongue

Name: Roast Fresh Beef Tongue
Prep time: 40 min
Cook time: 2 h 20 min
Total time: 3 h
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 1 pcs fresh beef tongue (about 1.5 kg); 100 g fresh pork belly (in fine strips for larding); 100 g butter (for frying); 4 dl cream; salt (to taste); pepper (to taste); 800 g mixed vegetables (boiled, for garnish); 1 kg potatoes (for mashed potatoes)

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
Blanch the tongue
Blanch the fresh beef tongue in boiling water and peel off the skin.
2
Lard and season
Lard the tongue with fine strips of pork and rub it with a mixture of salt and pepper.
3
Roast
Roast the tongue in butter and baste little by little with the cream until it is tender, about 2–2½ hours.
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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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

1914 (proofread, p. 186) → Modernised~80% of the text changedremovedadded

1 stk fersk oksetunge (ca. 1,5 kg). 100 ~~gr. flesk~~ g ferskt sideflesk (i fine strimler til spekking). 100 ~~gr.~~ g smør (til steking). 4 ~~del. fløte~~ dl fløte. salt (etter smak). pepper ~~forskjellige kokte grønsaker. En fersk oksetunge forvælles, flaaes, spækkes~~ (etter smak). 800 g blandede grønnsaker (kokte, til pynt). 1 kg poteter (til potetstappe). Forvell den ferske oksetungen i kokende vann og flå av skinnet.. Spekk tungen med fine ~~fleskestrimler, gnides ind~~ fleskestrimler og gni den inn med en blanding av ~~pepper~~ salt og ~~salt. Stekes~~ pepper.. Stek tungen i ~~100 gr.~~ smør og ~~spædes~~ spe litt ~~efter~~ om litt med ~~4 del. fløte. Naar tungen er færdig, skjæres~~ fløten til den er mør, ca. 2–2½ time.. Skjær tungen i skiver, ~~lægges~~ legg den opp som hel ~~op paa potetesbord~~ på potetstappe og ~~pyntes omkring~~ pynt rundt med forskjellige kokte ~~grønsaker. Serveres med sin egen indkokte saus.~~ grønnsaker. Server den innkokte sausen til.

Note on Modernised

Mengder for flesk og grønnsaker er anslått, da originalens ingrediensliste er ufullstendig på siden. Mål er omregnet til moderne enheter (dl/g). «Forvælles» er forklart som forvelling i kokende vann.

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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.

Equipment for this dish

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

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