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Cod tongues

Salted cod tongues are soaked for 24 hours, simmered under a lid for 15 minutes and warmed in butter, parsley and lemon juice, then served in a white sauce with onion and tomato purée. From Erken's Stor kokebok (1949), p. 182.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 182 (falt i det fri)

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About the dish

In the book cod tongues were bought salted and needed long soaking before use. The dish shows how the smaller parts of the cod were also put to use in the household.

How to make it

  1. 1

    Soak the tongues

    Cod tongues are usually bought salted. Rinse them and soak in water for 24 hours, changing the water now and then.

  2. 2

    Cook the tongues

    Put the tongues on the heat in cold water and bring quickly to the boil. Then let them simmer under a lid for 15 minutes. They must not boil. Lift onto a cloth.

  3. 3

    Make the sauce

    Put butter, parsley and lemon juice in a saucepan and add the tongues for 2 minutes. Add the chopped onion and the white sauce, and the tomato purée last.

  4. 4

    Serve

    Lay the tongues on a dish and pour the sauce over.

Changes from the original

The recipe is rewritten in modern language. The tomato sauce in the ingredient list is read as tomato purée, as the text later calls it. Amounts of tongues and butter were not given and have not been added.

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Time machine – what changed?

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

From1949Modernised
To1949Modernised
1949 (proofread, p. 182) → Modernised~74% of the text changedremovedadded
Torsketunger saltede torsketunger (mengde ikke oppgitt). vann (til utvanning og koking). smør 1 løk (mengde ikke oppgitt). 1 spiseskje finhakket ss persille saft av en (finhakket). 1 stk sitron (saften). 1 stk løk (hakket). 2 del. dl hvit saus saus. 1 dd. tomatsaus. dessertskje tomatpuré (oppgitt som tomatsaus). Torsketunger kjøpes som regel saltede. De vaskes da over når de skal brukes; utvannes Vask dem og legg dem i vann i 24 timer; skift timer. Skift vannet av og til. Settes til.. Sett tungene over varmen i koldt kaldt vann og gis et la dem koke raskt opkok, småtrekker derefter opp. La dem så småtrekke under lokk i 15 min., minutter. De skal ikke koke. Legges op Legg dem opp på et klæde. Smør, klede.. Ha smør, persille og sitronsaft has i kasserolle. Tungene legges en kasserolle og legg tungene i i 2 min. Løken hakkes minutter. Tilsett hakket løk og tilsettes, likesål den hvite saus, sist tilsettes tomatpuréen. Tungene legges op sausen, og til slutt tomatpuréen.. Legg tungene på et fat, fat og hell sausen helles over.

Note on Modernised

Oppskriften er omskrevet til moderne bokmål. «Tomatsaus» i ingredienslisten er tolket som tomatpuré, slik teksten senere kaller den. Mengder av tunger og smør var ikke oppgitt og er ikke lagt til.

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Frequently asked questions

How long should the tongues soak?
For 24 hours, changing the water along the way.
Should the tongues boil?
No, they should only be brought quickly to the boil in cold water and then simmer under a lid for 15 minutes.
What is served with it?
The book gives no accompaniment. The sauce is poured straight over the tongues on the dish.

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