Cassell's dictionary of cookery

Grey Mullet. — The grey mullet is a small fish, seasonable during the heat of summer, and caught at the mouths of livers, and some way up them. It is generally considered inferior to the red mullet. It should be eaten quite fresh, and may be cooked in any of the ways directed for mackerel, which see. Grey mullet is seldom offered for sale. Griddle Cakes {see American Breakfast (or Griddle) Cakes). Griddle Cake, Indian {see Indian Griddle Cake). Griddle Cake, Irish {see Irish Griddle Cake). Grills, Gravy for {see Gravy for Grills and Broils) . Grilse or Trout, To Pot.— Take half a dozen fish ; remove the bones, cut ofiE the heads, tails, and fins, wash, and wipe them very dry. Pound in a mortar half an ounce of Jamaica pepper, a quarter of an ounce of cayenne, half an inch of whole ginger, four cloves, four allspice, and two chilies ; mix these thoroughly. Put aU in a bag, and place it on the fish, which must be laid in a pie-dish, backs uppermost. Strew a dessert-spoonful of salt over them, and pour on them three-quarters of a pound of clarified butter. Tie three or four folds of paper over the dish, and bake in a moderate oven for nearly two hours. "When cold, remove the bag, put the fish into a fresh jar, and pour clarified butter over them. Probable cost, uncertain, the fish being seldom offered for sale. Groats, Gruel of {see Gruel of Embden Groats, and also Ciruel of Patent Groats). Groseilles. Sirop de. — Bruise two or three pounds of red currants, and leave them in a jar until the next day. Pour off the juice, and boil it gently, with one pound of pounded loaf sugar to everj' pint of juice. Skim carefully, and bottle for use. A nice variation is made by putting one part of raspberries to two of red currants. This syrup is useful for flavouring jeUies, or, if mixed with water, it makes a refreshing summer beverage. Time to boil the juice, a quarter of an hour. Probable cost of currants, 3d. or 4d. per pound. Ground Rice Cheesecakes,— Mix a table-spoonful of groimd rice smoothly with two table-spoonfuls of milk, and pour in a quarter of a pint of boiling milk. Stir the mixture over the fire for three or four minutes, tiU it thickens, adding first, one ounce of butter and four large lumps of sugar, which have been well rubbed on the rind of a fresh lemon. When cold, stir in the yolks of three eggs, well beaten, and a dessert-spoonful of lemon juice. Line some patty-pans with a good crust, or puff paste, three-parts fill them with the mixture, and bake in a quick oven. The cheesecakes may be dusted over with powdered cinnamon, or grated lemon-rind, before being baked. Time to bake, about twenty minutes. Probable cost, 6d. for this quantity. Sufficient for eight or ten cheesecakes. Ground Riee Cheesecakes, Plain.— Mix two ounces of ground rice smoothly with a httle cold milk, and pour on it a pint of boiling milk. Put it into a saucepan, with one ounce of butter, a tiny pinch of salt, the rind of a lemon, and a little sugar. Stir the mixture over the fire for five or six minutes, until it thickens, then pour into a basin, and when cold add two well-beaten eggs. Line some pattypans with a good crust, three-parts fill them with the mixture, strew a few currants over, and bake in a quick oven for about twenty minutes. Probable cost, Gd. Sufficient for about two dozen cheesecakes.