Cassell's dictionary of cookery

Wash the game first in chloride of soda, and afterwards in fresh water, and dry it thoroughly in a cloth before cooking ; or put some fresh powdered charcoal, tied in muslin, inside the crop. Take the charcoal out, and throw it away, before sending the bird to table. Garbure. — This is a dish used in the north of Europe — something between a soup, a stew, and a bake. It may be composed of almost anything, but neither meat, vegetables, nor brown or rye bread, must be absent. Beat three pounds of lean beef, cut them into small pieces, and put them in a stewpan with a knuckle of ham or veal, two large onions stuck with six cloves, a bunch of parsley, and five or six sliced carrots. Pour over these a pint of water, and simmer gently until the juice of the beef is drawn out, then add two quarts of water or stock, and simmer over a moderate fire for two hours. Put two young cabbages into another saucepan, place a layer of bacon under and over them, and add half a pint of stock ; cover closely, and stew gently until the cabbages are sufficiently cooked. Toast a large slice of rye or brown bread ; place the cabbages on this, with the meat above them, and a string of fried sausages all round. The liquid in which the meat was stewed may be served as soup. Probable cost, 4s. Sufficient for six or eight persons. Gardener's Omelet. — Beat half a dozen eggs, season them with pepper and salt, and mix in some finely-minced vegetables — either salad, green peas, French beans, powdered herbs, or whatever the season affords. Green peas and French beans must be cooked before" they are mixed with the eggs. Make the omelet in the usual way. Time to fry, three or four minutes. Probable cost, 8d., exclusive of the vegetables. Sufficient for four persons. Garfish. — These fish are not much liked on account of their strong oily taste. The oil, however, lies in the skin, and if it be taken quite oft", the flesh is not to be despised. The garfish may be either boiled, broiled, baked, or stewed, or cooked as follows:. — Take off the skin, cut the fish into pieces about one inch and a half long, and put them into a marinade made of vinegar, oil, pepper, salt, sweet herbs, and two or threo cloves. Let them lie an hour or two, then put them into a jar, cover them closely, add a little gravy, if necessary, and put the jar into a saucepan of boiling water. GAR ( 242 ) GAR Let it boil until the fish is sufficiently cooked. Serve with anchovy or parsley sauce. Any of the recipes for eels may be used for garfish. Time, about half an hour. The cost is uncertain, for the garfish is seldom oftered for sale. Sufficient, one ordinary fish for two persons. Garlic. — Garlic requires to be used most judiciously, or it will spoil whatever is cooked with it. If used carefully, however, it will impart a most delicious flavour to salads and sauces ; but it is so strong that, for many dishes, all that is necessary is to rub the dish which is to be sent to table sharply round with a slice of it ; or, better still, to rub it on a crust of bread, and put the bread into the soup. Sec, for a few minutes. A very general prejudice exists against garlic, probably on account of its being used in the same way as an onion. If it is desired to diminish the strength of the flavour, this may be done by boiling the garlic in two or three waters.