Cassell's dictionary of cookery

Garlic Vinegar. — Take three ounces of the cloves of garlic, remove the skin and bruise them slightly in a mortar. Put them into an earthen jar, with a tea-spoonful of salt, half a dozen cloves, and half an ounce of whole ginger. Pour over them a quart of the best vinegar, cover closely, and in ten days or a fortnight strain off for use. Two or three drops will prove a valuable addition to sauces and salads. The flavour may be increased or diminished by leaving the garlic a longer or shorter time in the vinegar, or by altering the proportion of garhc. Before straining off for use taste two or three drops, and see if the flavour is such as will be liked. Garnish. — In dishing meat for the table, garnishing forms a most important part, as it is highly desirable that the eye should be satisfied as well as the palate, and the most delicious dish may not be enjoyed if its appearance be against it. Vegetables and sauces form the principal garnish for meat dishes. It is evident, however, that in garnishing very much must depend on the good taste of the cook, and the material at her command. A general idea only of various garnishes can be given here, and their adaptation must be left to the taste of those employing them. Garnish (a la Financiere) — Take three cockscombs, three large mushrooms, three truffles, G;AR ( 243 ) GAR three chicken quenelles, three artichoke bottoms, and three scallops of sweetbreads. Prepare these (see recipe for each), let them boil for five minutes in some good brown sauce, season rather highly, and add a glass of light wine. "When this garnish is used, it gives its name to a dish. It is, however, expensive and elaborate, and unsuited to ordinary domestic cookery. Sufficient for a small dish. Garnish, Asparagus for.— Chop the green part of asparagus into pieces the size of a pea. Boil them until nearly tender, drain and shake them over the fire for ten minutes, with a little butter, pepper, and salt. Probable cost, 2s. 6d. pur hundred heads. Sufficient, fifty heads to garnish a small dish. Garnish, Beetroot for.— Wash a beetroot thoroughly. Put it into boiling water, and let it keep boiling until a fork can be put into it with ease. Take it out, drain it, and, when it is wanted, peel it and cut it into thin slices, which may be shaped with an ordinary pastrycutter. Time, two hours to boil. Une root will garnish a large dish. Probable cost, Id. Garnish, Celery Sauce for.— Wash two heads of celery, scald and drain, and cut them into pieces two inches long. Put a slice of bacon at the bottom of the stewpan, and lay on it the celery, one onion, one blade of mace, one bay -leaf , a little salt and pepper, and as much stock as will just cover it. Let it simmer tiU tender. This may be used as garnish for boiled fowls, &c. Time, half an hour to simmer the celery. Sufficient, two heads and a half pint of sauce for one large fowl. Probable cost, 2d. per head. Garnish, Cockscombs for.— Put the combs into a saucepan with I'lenty of cold water. Place them on the fire and stir constantly until the skin begins to rise. Take them off .immediately, remove the skin, and throw the combs into salt and water. Change the water two or three times, and let them remain until quite white. Dry, and boil them in some good stock, flavoured with lemon- juice. Time, eight houi'S to prepare.