Lark's Tongue with Anchovy Relish

• Mentioned In: 1.07 - Inn Trouble
• This Kora's Inn menu item was one of many that the Shepherds attempted to order before being convinced to get chicken salad.

A lark is a small to medium-sized bird. Lark's tongue is a delicacy dating back to the days of Ancient Rome. Possibly because the number of lark's tongues needed to prepare a sufficient amount for a group, it is listed as a holiday dish.

Recipe

• The recipes for both the lark's tongue and the anchovy relish were found by Ty.
• Yield: 4 servings.

Lark's Tongue

• Get 1,000 larks.
• Remove their tongues and set aside.
• Discard the larks
• Put the tongues in a pan with a little oil and saute quickly.
• Transfer to a hot platter.

Anchovy Relish

• Ingredients
  • 125g (4½oz) tinned anchovies
  • 250g (9oz) unsalted butter, diced
  • 1 small pinch cayenne pepper
  • 1 small pinch ground nutmeg
  • 1 small pinch freshly ground black pepper
  • 1 small pinch ground cinnamon
  • 25ml (1fl oz) lemon juice
  • 25ml (1fl oz) Worcestershire sauce
  • 25ml (1fl oz) water

• Preparation
  • Put all of the ingredients into a blender and whizz until smooth.
  • Roll into a log wrapped in clingfilm and refrigerate or freeze until required.
  • Cut a 3cm (1in) slice and place on top of steak (or, in this case, your freshly-sauteed lark's tongue) or serve on the side.

Pictures

None yet!

Links

• Recipes from Pompeii (Lark's Tongue)
• Gentleman's Relish Recipe (Anchovy Relish)