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Tongue in aspic (meat jelly)

Cold party dish from Erken 1914: slices of cooked salted tongue garnished with cooked root vegetables and parsley, set in clarified meat jelly made from stock, gelatin, egg white, eggshell, scraped raw meat and lemon juice. Sets overnight and is served on a rice base or around Italian salad.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 23 (falt i det fri)

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About the dish

A festive cold small dish from the pre-World War I party table: slices of cooked salted tongue set in clear meat jelly, garnished with root vegetables and served on a rice base or in a ring around ice-cold Italian salad. The dish shows how aspic both preserved and adorned cold food.

How to make it

  1. 1

    Mix the clarification cold

    Whisk cold meat stock, the snipped gelatin, the scraped raw meat, crushed eggshells, egg whites, lemon juice and salt to taste well together in an enameled pot while everything is cold.

  2. 2

    Bring to a boil

    Whisk over the heat until it comes to a boil. Stop whisking and let the stock boil right up. Take the pot off, cover it and let it stand about 30 minutes.

  3. 3

    Strain the jelly

    Strain the stock through a cloth wrung out in boiling water, so the jelly becomes completely clear.

  4. 4

    Arrange the tongue

    Cut the cooked tongue into not-too-thick slices slightly on the diagonal and lay them out on a platter with a little space between the slices.

  5. 5

    Garnish

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

  6. 6

    Set in jelly

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

  7. 7

    Set and plate

    Leave until the jelly is completely firm, preferably until the next day. Then cut the tongue slices neatly out 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

Measurements are modernized (grams, deciliters, teaspoon), gelatin sheets given by count, and 'skrapet raa kjøt' is specified as lean, finely scraped beef. The ingredient list has been cleared of items that in the OCR belonged to the neighboring recipe 'Duer i gele' (pigeons in jelly). The method is divided into numbered steps.

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Time machine – what changed?

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

From1914Modernised
To1914Modernised
Modernised → 1914 (proofread, p. 23)~75% of the text changedremovedadded
1 l kjøttkraft (kald). l. kjøtkraft 12 plater gelatin (skylt og klippet opp). 2 stk eggeskall (renvasket og knust). eggeskal 2 stk uvispede eggehviter (uvispede). 1 ts sitronsaft. teske citronsaft 100 g magert oksekjøtt (rått og finskrapt). salt (etter smak). gr. kjøt 1 stk kokt saltet tunge. salt tunge kokte grønnsaker og røtter (pent utskåret). grønsaker persille eller salat (finskåret). Visp kald kjøttkraft, oppklippet salat. Den kolde kraft, den skyllede, opklippede gelatin, det skrapte rå kjøttet, skrapede raa kjøt, de renvaskede, knuste eggeskall, eggeskal, eggehviter, sitronsaft citron og salt etter efter smak godt vispes koldt sammen i en emaljert gryte mens alt er kaldt.. Visp gryte; vispes derefter over varmen til varmen, indtil det står staar i kok. Slutt å koken. Man skal nu ikke vispe og længer, men la kraften koke helt opp. Ta op; gryten av, dekk til tages av og la den stå ca. 30 minutter.. Sil kraften gjennom et klede vridd opp sættes bort, tildækkes og staar ½ time. Siles i sileklædet, opvridd i kokende vann, slik at geléen blir helt klar.. Skjær den vand. Den kokte tungen tunge skjæres i ikke for tykke skiver litt på skrå og legg dem paa skraa, lægges utover et fat med litt avstand mellom skivene.. Legg mellemrum mellem skiverne. Paa tungeskiverne lægges kokte, pent utskårne utskaarne røtter — ikke for mye meget — og litt persille eller finskåret salat på tungeskivene.. Hell litt finskaaren salat. Herover heldes noget av den silte kjøttgeléen over, og fortsett å helle på silede kjøtgelé; man vedblir litt etter efter litt at helde paa, til skivene tungeskiverne er helt dekket.. La stå til geléen dækket. Naar dette er helt stiv, ganske stivt — helst til neste dag. Skjær så tungeskivene næste dag — skjæres tungeskiverne pent ut og anrett dem på ut. Disse kan anrettes paa risbord, eller i ring på rundkreds paa fatet med iskald iskold italiensk salat i midten.

Note on Modernised

Mål er modernisert (gram, desiliter, teskje), gelatinplater angitt i antall, «skrapet raa kjøt» er presisert som magert, finskrapt oksekjøtt. Ingredienslisten er renset for poster som i OCR-en hørte til nabooppskriften «Duer i gele». Fremgangsmåten er delt i nummererte trinn.

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Frequently asked questions

Why are raw meat, egg whites and eggshell whisked into the stock?
It is a clarification method: meat, unbeaten egg whites and crushed, cleaned eggshells bind impurities in the stock so the jelly becomes clear. The mixture is whisked together cold, then over the heat until it comes to a boil – then you stop whisking and let the stock boil right up.
How much gelatin is needed, and how is it treated?
12 sheets of gelatin per 1 liter of meat stock. The sheets are rinsed and snipped up before being whisked together with the cold stock.
Why does the dish take so long?
The cooking itself is quick, but the stock must stand covered for ½ hour after clarifying, be strained through a straining cloth wrung out in boiling water, and then the aspic must set in the cold – hence the long total time (often overnight).
How is the tongue plated?
The cooked salted tongue is cut into not-too-thick slices slightly on the diagonal and laid out on a platter with a little space between the slices, garnished with cooked vegetables and parsley or lettuce before the jelly is poured over.

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