Garlic and Eggs {see Eggs and Garlic).
Garlic Gravy. — Cut a pound of lean
beef into slices, and put them into a stewpan
with two ounces of rasped ham, a scraped
carrot, and one clove of garlic. Brown the
meat slightly on both sides, then pour over it I
one pint of stock or water, a bundle of savoury
herbs, another clove, and a lemon shced right
through. Simmer gently for an horn-, thicken
the gravy with a dessert-spoonful of flour, mixed
smoothly with a small quantity of water, and
strain through a coarse sieve. Add salt and
pepper to taste, and a little grated nutmeg✪ Garlic Gravy.
Probable cost, Is. 3d. Sufficient for one pint
of gra\y.
Garlic, Mild Ragout of .—Take off the
skin from some cloves of garlic, and put them
into fast-boiling water. In five minutes drain
the water from them, and put in fresh. Boil
another five minutes, and repeat the previous
performance imtil the vegetable is tender. A
pinch of salt may be added to the water
when the garlic is nearly done enough. Mix it
with the gravy which is to be sent to table
with roast mutton. If it is not wished to
decrease the strength of the flavour quite so
much, change the water less frequently. Time,
about half an hour. Sufficient, half a pint of
garlic with half a pint of gravy.
Garlic Paste. — Slice four or six cloves of
garlic, and pound them in a mortar, moisten-
ing them occasionally with olive-oil✪ Garlic Paste until they
form a smooth mass. Put the mixture into
jars, cover with clarified butter, and keep in a
cool place. This composition, conunonly called
agoli, is used for flavoui-ing dishes with garlic.
Time, about half an hour. Probable cost, 3d.
or 4d. Sufficient, a little taken on the point of
a knife will flavour a pint of gravy.
Garlic Pickle.— Di^^de one pound of
cloves of garlic, take off the skin, and lay them
in a dish. Strew salt plentifully over them, and
let them stand for two or three days. Wipe
them, and lay them in the sun to dry. Put one
quart of vinegar into a preserving-pan, with a
tea-spoonful of salt, one ounce of whole pepper,
and one ounce of bruised mustard-seed. BoU
quickly, remove the scum, and throw in the
garlic for three minutes only. Pour into an
earthen jar, and, when cold, tie a bladder or four
or five folds of paper tightly over the pickle.
The "vinegar must cover the garlic, and as it
becomes absorbed, a little more may be added.
Garlic Sauce. — Blanch two cloves of
garhc in boiluig water twice. Dry them, and
pound them in a mortar with a salt-spoonful of
salt, half a salt-spoonful of pepper, and a piece
of butter the size of a small egg. When qmte
smooth, press the mixture through a coarse
sieve, and stir it into half a pint of good melted
butter. Add the juice of a lemon. Time, twenty
minutes to prepare. There will be sufficient
for three-quarters of a pint of sauce. Probable
cost, od.
Page 577 · 2 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Garlic and Eggs {see Eggs and Garlic).
Garlic Gravy. — Cut a pound of lean beef into slices, and put them into a stewpan with two ounces of rasped ham, a scraped carrot, and one clove of garlic. Brown the meat slightly on both sides, then pour over it I one pint of stock or water, a bundle of savoury herbs, another clove, and a lemon sliced right through. Simmer gently for an hour, thicken the gravy with a dessert-spoonful of flour, mixed smoothly with a small quantity of water, and strain through a coarse sieve. Add salt and pepper to taste, and a little grated nutmeg. Probable cost, Is. 3d. Sufficient for one pint of gravy.
Garlic, Mild Ragout of .—Take off the skin from some cloves of garlic, and put them into fast-boiling water. In five minutes drain the water from them, and put in fresh. Boil another five minutes, and repeat the previous performance until the vegetable is tender. A pinch of salt may be added to the water when the garlic is nearly done enough. Mix it with the gravy which is to be sent to table with roast mutton. If it is not wished to decrease the strength of the flavour quite so
much, change the water less frequently. Time, about half an hour. Sufficient, half a pint of garlic with half a pint of gravy.
Garlic Paste. — Slice four or six cloves of garlic, and pound them in a mortar, moistening them occasionally with olive-oil until they form a smooth mass. Put the mixture into jars, cover with clarified butter, and keep in a cool place. This composition, commonly called aioli, is used for flavouring dishes with garlic. Time, about half an hour. Probable cost, 3d. or 4d. Sufficient, a little taken on the point of a knife will flavour a pint of gravy.
Garlic Pickle.— Divide one pound of cloves of garlic, take off the skin, and lay them in a dish. Strew salt plentifully over them, and let them stand for two or three days. Wipe them, and lay them in the sun to dry. Put one quart of vinegar into a preserving-pan, with a tea-spoonful of salt, one ounce of whole pepper, and one ounce of bruised mustard-seed. BoU quickly, remove the scum, and throw in the garlic for three minutes only. Pour into an earthen jar, and, when cold, tie a bladder or four or five folds of paper tightly over the pickle. The "vinegar must cover the garlic, and as it becomes absorbed, a little more may be added.
Garlic Sauce. — Blanch two cloves of garlic in boiling water twice. Dry them, and pound them in a mortar with a salt-spoonful of salt, half a salt-spoonful of pepper, and a piece of butter the size of a small egg. When quite smooth, press the mixture through a coarse sieve, and stir it into half a pint of good melted butter. Add the juice of a lemon. Time, twenty minutes to prepare. There will be sufficient for three-quarters of a pint of sauce. Probable cost, od.
Records on this page
Garlic GravyGarlic Paste