A fork slionld never he used in grilling, for if the
surface of the meat, or fish, or whatever it may he,
should be perforated by the tines of the fork, the juice
and steam of the interior would find vent, and the meat
collapse, instead of being puffy, and possibly be hard and
tough. All good grill cooks employ tongs (see Fig. 895),
which they use with considerable dexterity and freedom.
GRILSE.— A young salmon after its first return
from the sea. Not being good for much else, they are
usually potted, thus :
Cut the heads off six Grilse, take out the bones, chop off
the fins and tails, wash them well, and wipe dry on a cloth.
Put |oz. of pepper (Jamaica), four cloves, a small piece of
ginger, four allspice, Joz. of cayenne, and two chillies in a
mortar, and pound them well. Put the fish, belly downwards,
in a pie-dish, place the pounded spices, &c., tied up in a bag
on the backs of the fish, sprinkle over with 2 table-spoonfuls
of salt, and pour over Jib. of warmed butter. Cover the
dish with several thicknesses of paper, tie down, and put it
in a moderate oven for two hours. Take it out of the oven,
let the fish get gold, remove the bag of spices, put the Grilse
into a jar, cover with clarified butter, and they will be
ready for use. See Salmon.
GRISKIN.— The spine, chine, or backbone of a pig,
which is cut away when preparing sides for bacon, and
is considered by some to be a tid-bit when baked, grilled,
or roasted.
GROATS.— Dried grain, such as oats or wheat, hulled
and coarsely broken or crushed. This is generally done
in a mill that by the same action cuts the grain into
coarse pieces. Sometimes they are known as Grits, or
Grouts, the term having been originally derived from
the Icelandic grautr, signifying what we now call por-
ridge. There are many qualities of Groats in the market,
some good enough for any purpose, such as the flat
Embden Groats, and others not fit to feed pigs with. Out
of sixteen samples recently analysed, only two were
positively unadulterated and genuine. See Oatmeal.
Tried Groats. — Bake the Groats, spread them out on a flat dish
in a layer about jin. thick, and leave till next day ; then cut it
into pieces of a convenient size, and fry them in boiling lard.
Groat Gruel.— (1) Mix 2 dessert-spoonfuls of Groats in a basin
with only sufficient water to form a cream, pour over it 1 pint
of boiling water, stirring all the time, and keep it over the
fire until sufficiently thick. When done, sweeten to taste,
add either 1 wineglassful of white wine, brandy, or spirits,
with a little grated ginger or nutmeg, and serve hot.
(2) Put |lb. of Groats into a saucepan with £gall. of water
and a blade of mace, put the pan on the fire, and boil until
the Groats are quite soft ; then add a little white wine and
sufficient sugar to taste✪ Groat Gruel (2). Pour the gruel into a basin, and
serve with sippets of toast.
Groat Pudding’. — (1) Put 1 pint of Groats into a little cold
water to soak for a few hours. Take them out, carefully
remove the husks, tie them up loosely in a cloth, put them
in a saucepan of water, and boil for three hours. Take them
out, untie the cloth, sweeten with moist sugar, add 1 table-
spoonful of well-washed currant✪ Groat Pudding (1)s, tie up the cloth very
tightly, place the pudding in the pan again, and boil for
another hour, when the pudding should be quite done. Turn
it out of the cloth, and serve with sweet or wine sauce.
Page 1 · 4 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
A fork should never be used in grilling, for if the surface of the meat, or fish, or whatever it may be, should be perforated by the tines of the fork, the juice and steam of the interior would find vent, and the meat collapse, instead of being puffy, and possibly be hard and tough. All good grill cooks employ tongs (see Fig. 895), which they use with considerable dexterity and freedom.
GRILSE.— A young salmon after its first return from the sea. Not being good for much else, they are usually potted, thus :
Cut the heads off six Grilse, take out the bones, chop off the fins and tails, wash them well, and wipe dry on a cloth. Put |oz. of pepper (Jamaica), four cloves, a small piece of ginger, four allspice, Joz. of cayenne, and two chillies in a mortar, and pound them well. Put the fish, belly downwards, in a pie-dish, place the pounded spices, &c., tied up in a bag on the backs of the fish, sprinkle over with 2 table-spoonfuls of salt, and pour over Jib. of warmed butter. Cover the dish with several thicknesses of paper, tie down, and put it in a moderate oven for two hours. Take it out of the oven, let the fish get gold, remove the bag of spices, put the Grilse into a jar, cover with clarified butter, and they will be ready for use. See Salmon.
GRISKIN.— The spine, chine, or backbone of a pig, which is cut away when preparing sides for bacon, and is considered by some to be a tid-bit when baked, grilled, or roasted.
GROATS.— Dried grain, such as oats or wheat, hulled and coarsely broken or crushed. This is generally done in a mill that by the same action cuts the grain into coarse pieces. Sometimes they are known as Grits, or Grouts, the term having been originally derived from the Icelandic grautr, signifying what we now call porridge. There are many qualities of Groats in the market, some good enough for any purpose, such as the flat Embden Groats, and others not fit to feed pigs with. Out of sixteen samples recently analysed, only two were positively unadulterated and genuine. See Oatmeal. Tried Groats. — Bake the Groats, spread them out on a flat dish in a layer about jin. thick, and leave till next day ; then cut it into pieces of a convenient size, and fry them in boiling lard. Groat Gruel.— (1) Mix 2 dessert-spoonfuls of Groats in a basin with only sufficient water to form a cream, pour over it 1 pint of boiling water, stirring all the time, and keep it over the fire until sufficiently thick. When done, sweeten to taste, add either 1 wineglassful of white wine, brandy, or spirits, with a little grated ginger or nutmeg, and serve hot.
(2) Put |lb. of Groats into a saucepan with £gall. of water and a blade of mace, put the pan on the fire, and boil until the Groats are quite soft ; then add a little white wine and sufficient sugar to taste. Pour the gruel into a basin, and serve with sippets of toast.
Groat Pudding’. — (1) Put 1 pint of Groats into a little cold water to soak for a few hours. Take them out, carefully remove the husks, tie them up loosely in a cloth, put them in a saucepan of water, and boil for three hours. Take them out, untie the cloth, sweeten with moist sugar, add 1 tablespoonful of well-washed currants, tie up the cloth very tightly, place the pudding in the pan again, and boil for another hour, when the pudding should be quite done. Turn it out of the cloth, and serve with sweet or wine sauce.
Records on this page
Groat Gruel (2)Groat Gruel (1)Groat Pudding (3)Groat Pudding (1)