How long does the pig's tongue boil?

Reckon on around 2–2.5 hours in all (the recipe is set at 150 minutes). The tongue is done when it is tender and the skin can be pulled off.

Which sauce suits pig's tongue?

Henriette Schønberg Erken recommends a spiced sauce, for example sauce Robert, because the pig's tongue is fattier and finer than veal and sheep's tongue.

Can I use the same method as for other tongues?

Yes. According to the recipe, boiled pig's tongues can be prepared the same way as veal tongue and sheep's tongue.

Where does the recipe come from?

From Henriette Schønberg Erken's «Stor kokebok» from 1914, page 257. It is calculated for 4 servings.

Pig's Tongue

Name: Pig's Tongue
Prep time: 20 min
Cook time: 2 h 10 min
Total time: 2 h 30 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: pig's tongues (boiled); sauce Robert or another spiced sauce (for serving)

A short instruction: boiled pig's tongue is prepared like veal or sheep's tongue, but because the meat is fattier and finer it should be served with a spiced sauce, preferably sauce Robert.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 257 (falt i det fri)

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About the dish

A short cross-reference recipe in the chapter on pork: Erken refers to the earlier recipes for veal and sheep's tongue, and points out that the pig's tongue's fatty, fine meat needs a strongly spiced sauce.

How to make it

1
Boil the tongues
Boil the pig's tongues and treat them further like veal tongue or sheep's tongue.
2
Serve
Since the pig's tongue is fattier and finer, it is served with a spiced sauce, for example sauce Robert.

Changes from the original

The text is a reference without quantity specifications; the ingredients are listed without measurements and the method is phrased as steps in modern language.

Tidsmaskin – hva endret seg?

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

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 257) → 1949 (korrekturlest, s. 287)~8% av teksten endretfjernetlagt til

De kokte tunger kan tilberedes som kalvetunge og ~~faaretunge.~~ fåretunge. Svinetungen er fetere og finere og bør serveres med krydret saus, sauce Robert f. eks.

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Frequently asked questions

How long does the pig's tongue boil?: Reckon on around 2–2.5 hours in all (the recipe is set at 150 minutes). The tongue is done when it is tender and the skin can be pulled off.
Which sauce suits pig's tongue?: Henriette Schønberg Erken recommends a spiced sauce, for example sauce Robert, because the pig's tongue is fattier and finer than veal and sheep's tongue.
Can I use the same method as for other tongues?: Yes. According to the recipe, boiled pig's tongues can be prepared the same way as veal tongue and sheep's tongue.
Where does the recipe come from?: From Henriette Schønberg Erken's «Stor kokebok» from 1914, page 257. It is calculated for 4 servings.

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