Part I: It's on the Tip of the Tongue

If you have a weak stomach I suggest you stop reading now. You're welcome to return later, I'll let you know when it's safe to come back ;) This time, I am gonna prepare some tongue. A cow's tongue, to be exact. Tongue is a cheap delicacy but some find it the idea of eating it too repulsive. Most often, you can find beef tongues in the stores but they sometimes offer reindeer, pork and lamb tongues too. Mind you, tongue is a cheap and healthy eat, it doesn't contain much fat. Plus it's tasty!

Preparing a Tongue

Preparing tongue is best to begin at least day before the intended meal. The tongue needs to be cooked before it can be used for various kinds of dishes. Many textbooks say that you need to soak the tongue in (salted) cold wated for hours before cooking, and others maintain that you need to brush it under running cold water thoroughly. These are needed to remove blood etc. from the tongue before cooking. I just usually rinse it very thoroughly under running water, rubbing with my hand. For cooking the tongue you need

• Tongue (Beef)
• A big kettle
• Water to cover the tongue
• A peeled and thickly sliced carrot
• 1-2 onions, cut in 4 wedges
• 15 cm stick of celery, in slices
• 1-2 garlic gloves, roughly chopped
• 8 whole black peppers, 2 bay leafs
• Salt
• Long, thin, sharp instrument (knife, skewer, metal knitting pin)
• (other herbs, veggies and spices)

1. Cover the tongue in cold water in a large kettle and bring to boil.








2. When it starts to develop foam on the surface, remove it with a spoon. This is done to obtain clear stock; you can use it for soups and sauces later on.






3. When the foam is all peeled, put in all the spices and vegetables and let lightly boil. A beef tongue is cooked in 2-3 hours, the smaller tongues (pork etc.) in 1,5 hrs or so. You can test if the tongue is done by sticking a long, sharp instrument half-way into the thickest spot: if the liquid that seeps out is clear, it's ready. If the liquid is brown or red, let it boil for a while.

4. When the tongue is done, remove from the kettle and peel the skin off. It should come of easy, especially from the tip. At the root you may have to aid with a knife and maybe thinly cut it off. This must be done while it's still hot, as the skin comes off easiest then. I usually use kitchen paper to avoid touching it with my bare fingers. It's hot! Ouch! (Here I am not using paper for the sake of the picture)


After peeling, put the tongue back into the liquid and let it cool. Now the tongue is ready for some really delish dishes! You can keep the liquid and use it for stock in sauces and soups etc. You can also put the tongue -or part of it- in the freezer, it takes freezing rather well. You also may want to consider letting the stock simmer a while to concentrate it for freezing or sauces.

Breaded Tongue Steaks

This is dish brings back childhood memories. Breaded tongue, lemon and potato mash! It was served in restaurants in Finland in the 1970's and early 80's and considered a fine delicacy. And it is yummy, and oh so filling. These days a fresh, green salad would be a lighter side dish instead of potato mash.

• Tongue slices, 1 cm thick
• 1-2 Eggs
• Plain wheat flour
• Bread crumbs
• Salt, ground black pepper, paprika, a touch of chili or cayenne
• Butter or mixture of oil and butter to fry

Mix the spices into the flour. Put flour in one plate, lightly whisked eggs on another, and bread crumbs on third plate. First cover the slices in flour, then dip into the egg and finally in bread crumbs. Put the breaded slices aside and heat the butter in a pan. Fry the slices in the butter until golden brown on each side. Take it from me; use butter, plain oil gives a poor finish. Pile on a serving plate, and serve with lemon wedges!

Tongue Steaks with Parmesan Crust

And we have a winner! This is the result of my third (3) attempt to coat tongue steaks with a parmesan crust. Lessons learned are: 1) Use freshly grated good quality parmesan in big strips or flakes, 2) Coat the steaks lightly, do not make a thick lumpy coating, 3) Be careful when baking them in the oven, the thinner coating doesnt protect the meat from drying at all.

• 1 egg white (approx. 3 for the whole tongue)
• Tongue cut in ~1cm thick pieces
• 3 tbsp grated parmesan
• 1,5 dl parmesan (generous)
• Pepper

1. Rub the lemon thoroughly under running warm water. Turn the oven on to 200C.
2. Grate cheese and parmesan.









3. Mix them in a bowl.








4. Put egg white(s) in one bowl or plate.

5. Cut the meat and grind some black pepper over.









6. Dip the steaks first in egg and then in the cheese-lemon mix.









8. Place the coated steaks on a baking tray.







9. Bake in 200C until the crust is golden, slightly brown, for about 15 mins. Be very careful not to bake too long or the meat dries.

10. Serve with salad!