Cassell's dictionary of cookery

universally liked, probably owing to its strongsavour and smell. Those who are fond of it, however, are generally very partial to it, and these persons will welcome it simply boiled till tender, without sauce or gravy, and served in the same dish with roast mutton. When thus served, its flavour and smell wiU be rendered much milder if the water in which it is boiled be changed every five or ten minutes until it is done enough, and the more frequent these changes are the milder the garlic will be. Instead of serving it dry with the mutton, the garlic may be put into good brown gravy or white sauce, and poured over the meat. Time to boil the garlic, half an hour. Ragout Powder.— Take one ounce of grated lemon-rind, one ounce of ground black pepper, one ounce of dry mustard, half an ounce of grated nutmeg, half an ounce of powdered ginger, a quarter of an ounce of cayenne, a quarter of an ounce of powdered mace, and a quarter of an ounce of powdered cloves. Dry these ingredients before a very gentle fire ; they must be placed at some distance from it, and dried very slowly, or their flavour will evaporate. Pound them thoroughly in a marble mortar, mix with them two ounces of salt, and pass the powder through a fine hair sieve. Put the powder into small bottles perfectly dry, cork these down tightly, and store in a dry place. A small portion added to ragouts and sauces will impart an agreeable flavour. Ragout Powder (another way).— Grate the rinds of two lemons and two Seville oranges. Take a quarter of a pound of truffles, a quarter of a pound of dried mushrooms, a large nutmeg grated, an ounce of powdered mace, an ounce of ground black pepper, and two drachms of cayenne. Dry these ingredients well before a gentle fire, as in the last recipe. Pound them to powder in a marble mortar, mix with them two ounces of salt, pass the powder through a sieve, cork it tightly, and bottle for use. Ragouts. — Recipes for the following ragoiits will be found under their respective headings : — Beef Liver, Fat Calf's Head Milanese Chipolata Garxish Mussels Eggs Mutton Fish, in Scallop Shells Mutton, French Fowl Rabbit Garlic, Mild Snipes Hare Sweetbreads Hessian Soup, &:c. Toiilouse Lamb Steaks Veal, Breast of Lamb with Sorrel Veal, Cold. RAG (701 ) BAI Ragouts, Forcemeat for [see Forcemeat for Meat Ties or Kagout«). Ragouts, Gravy for all kinds of.— Take two slices of ham and two pounds of lean veal from the fillet. Cut the meat into six or eight pieces, and put these in a stewpan ■with half a pint of water. Bring the liquor slowly to the boil, and simmer very gently for half an hour, when it will have nearly boiled away. Turn the meat, put into the saucepan with it an onion stuck with two cloves, a bunch of parsley, a sprig of thymCj a bay-leaf, half a blade of mace, a carrot cut into two or three pieces, three or four outer sticks of celery, or half a tea-spoonful of celery seed tied in muslin, a little pepper and salt, and three pints of boiUng water. Bring the liquor to the boil, draw the saucepan to the side, and simmer all very gently without the lid for two hours. Strain the liquor, and put it aside for use. The pieces of meat may be potted and serve as a relish for breakfast or luncheon, or they may be served with a piquant sauce. Sufficient for a quart of gravy. Probable cost, 3s.