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Tongue in aspic (meat jelly)

Erken's cold small dish: slices of cooked salted tongue arranged on a platter, garnished with cooked root vegetables and parsley/lettuce and glazed layer by layer with strained meat jelly until covered; set overnight, cut out and served on a rice base or in a ring with Italian salad.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 24 (falt i det fri)

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About the dish

A classic cold presentation from the chapter 'Varme og kolde smaaretter' (hot and cold small dishes), where cooked salted tongue is glazed with clear meat jelly (aspic) and garnished with cooked vegetables. The dish assumes you have made meat jelly according to the recipe earlier in the book, which is strained through a straining cloth wrung out in boiling water.

How to make it

  1. 1

    Slice the tongue

    Cut the cooked tongue into not-too-thick slices, slightly on the diagonal.

  2. 2

    Arrange

    Lay the slices out on a platter with a little space between each slice.

  3. 3

    Garnish

    Place cooked, neatly cut root vegetables on the tongue slices – not too much – and a little parsley or finely cut lettuce.

  4. 4

    Glaze with jelly

    Pour a little of the strained meat jelly over. Keep pouring on a little at a time until the slices are completely covered.

  5. 5

    Set

    Leave in a cool place until the jelly is completely firm, preferably until the next day.

  6. 6

    Plate

    Cut the tongue slices neatly out of the jelly and arrange them on a rice base, or in a ring on the platter with ice-cold Italian salad in the center.

Changes from the original

Quantities are estimated for an ordinary salted tongue; 'kjøtgelé' is given as about 1 liter of clear meat-stock jelly. The method is divided into numbered steps in modern Norwegian, but the content is unchanged.

Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
Modernised → 1914 (proofread, p. 24)~77% of the text changedremovedadded
1 stk kokt saltet oksetunge (avkjølt). 1 l klar kjøttgelé (aspic) (silt, smeltet og avkjølt til den er tyktflytende). 200 g salt tunge kokte grønnsaker (gulrot og andre røtter, pent utskåret). grønsaker persille eller finskåret salat (til pynt). iskald italiensk salat (til å fylle midten, om ønskelig). Skjær den kjøtgelé Den kokte tungen tunge skjæres i ikke for tykke skiver, skiver litt på skrå.. Legg skivene paa skraa, lægges utover et fat med litt mellomrom mellom hver skive.. Legg mellemrum mellem skiverne. Paa tungeskiverne lægges kokte, pent utskårne utskaarne røtter på tungeskivene – — ikke for mye – meget — og litt persille eller finskåret salat.. Hell litt finskaaren salat. Herover heldes noget av den silte kjøttgeléen over. Fortsett å helle på silede kjøtgelé; man vedblir litt etter efter litt at helde paa, til skivene tungeskiverne er helt dekket.. La stå kaldt til geléen dækket. Naar dette er helt stiv, ganske stivt — helst til neste dag.. Skjær tungeskivene næste dag — skjæres tungeskiverne pent ut av geléen og anrett dem på ut. Disse kan anrettes paa risbord, eller i en rundkrans på rundkreds paa fatet med iskald iskold italiensk salat i midten.

Note on Modernised

Mengder er anslått for en vanlig saltet tunge; «kjøtgelé» er angitt som ca. 1 liter klar kjøttkraftgelé. Fremgangsmåten er delt i nummererte trinn på moderne norsk, men innholdet er uendret.

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Frequently asked questions

Why does the dish take so long – 12 hours?
The work itself is quick, but the meat jelly must set completely. The recipe recommends leaving the platter until the next day before the tongue slices are neatly cut out.
How do I get the jelly to cover the tongue slices evenly?
Use strained meat jelly and pour it on a little at a time, in several layers, until the slices are completely covered. That way the garnish stays in place and the layer becomes even.
What is placed on the tongue slices, and how is the dish plated?
Cooked salted tongue is cut into not-too-thick slices on the diagonal, and garnished with cooked, neatly cut root vegetables (not too much) and a little parsley or finely cut lettuce. Served on a rice base or in a ring on the platter with ice-cold Italian salad in the center.
Where does the recipe come from?
From Henriette Schønberg Erken's 'Stor kokebok' (1914), page 24, in the chapter on hot and cold small dishes.

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