Skip to content
H. Schønberg ErkenArkivet
NOENLog in

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)

Be the first to rate

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.

In stores now

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

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Time machine – what changed?

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

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

Community interpretations

Be the first to share your own version.

See interpretations →

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.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!