Composed by Dr. G on Feb 26
Lark's Tongue Aspic
As requested by the kind Dowager Larsen - My Great Aunt Venice Galubrious' recipe for lark's tongue aspic here transcribed.Enjoy in good health.
Pickling Ingredients
* 6 ounces of salt
* 2 ounces of bay-salt
* 1 ounce of saltpetre
* 3 ounces of coarse sugar
* cloves, mace, and allspice to taste
* butter
* common crust of flour and water
* three dozen mid sized larks
Instructions
Gather three dozen year-old wild larks, fall is the best season, when plumped for winter. Thump the birds gently a quarter inch above the apex of the beak with a half-sized marble avian knocker - a brass knocker will do in a pinch. Place the forked end of a silver tongue lasher firmly under the furthest reaches of the tongue, and give the lasher a quick thrust forward, making sure to avoid dislodging teeth or bile. Remove lark toes for garnish later, and discard the remainder of the bird. Lay the tongues for a fortnight in the above pickle, turn them every day, and be particular that the spices are well pounded; put them into a small ramekin, just large enough to hold them, place some pieces of butter on them, and cover with a common crust. Bake in a slow oven until so tender that a straw would penetrate them; take off the skin, fasten them down to a piece of board by running a thin skewer through the root and another through the tip, at the same time straightening them and putting them into shape; lark's tongues a traditionally chilled in the shape of shepard’s crook – signifying peace. When cold, trim off the unsightly roots.
Have one and a fourth quarts of aspic jelly in the liquid state. Use a mould of copper alloy, the chemical reaction will create a pleasant greenish tint to entirety. With a pinking vegetable cutter, cut out leaves from cooked beets into fancy shapes, and garnish the bottom of the mould with them. The smaller the shapes the more elaborate may be the designs. When garnishing with small shapes, pieces are so difficult to handle that they should be taken on the pointed end of a larding-needle and placed as desired on jelly. Add aspic mixture by spoonfuls, that designs may not be disturbed. When mixture is added, and firm to the depth of three-fourths inch, place in the lark tongues, taste buds up. If sides of mould are to be decorated, dip pieces in jelly and they will cling to pan. Pour in the remainder of the jelly and set away to harden. To serve: Dip the mould for a few moments in a pan of warm water, and then gently turn on to a dish. Garnish with pickles, parsley, and the raw lark's toes. Pickled beet is especially nice.
Seasonable at any time.
Serves 3
Composed by Dr. G on Feb 26