Harper's cook book encyclopædia

Woodcock, Stuffed. — Pick and singe one dozen fat woodcock. Keep the tail, wings, and head of one ; cut the feet and scald the heads of the others ; remove the eyes. Cut the skin at the back of the neck down to the lower part of the back, remove all the backbone and draw from the back, leaving the liver in. Wipe the bird all over with a clean towel, sprinkle all over with one salt-spoonful of salt and quarter of one of pepper. Remove the fat of two imported goose livers, put them in a flat saucepan with one pint of Madeira wine, add to it /4 lb. of black truffles peeled very thinly and cut in small pieces. Let simmer six minutes over the fire, basting constantly with a wooden spoon ; remove from the fire, lift up the livers and truffles and let cool off. Reserve the gravy for future use. Cut the livers in slices, making twelve in all. Put one slice of the liver and one-twelfth part of the truffles in each bird. Fill up the breast. Stitch the back with fine white thread ; pass the head under the wing and bring it to the front, the bill standing up. With a trussing-needle draw a piece of twine through the wings to hold them on the back, and do the same for the legs. This must be done with care ; they must look very plump. Place the birds in a flat saucepan, cover them with a very thin blanket of larding-pork, pour over the remaining Madeira, add to it one pint of meat jelly, put a piece of buttered paper over the saucepan, and cover tightly. Cook twentyfive minutes, not too fast. Baste twice. Remove the pork, cut the strings, and dress the birds as follows on a warm, round platter : Put in the centre a square piece of bread, larger at the base; place the birds Garlic GARNISH Glaze against it, filling up between with a few water-cress leaves. Procure some thin wire, and fasten the head, wings, and tail to the bird which goes on top. Send to the table very hot, and send at the same time the gravy in which the birds have been cooked, removing first all the fat and straining it. Game, Force-meat for. See Force-meats. Force-meat of. Gravy for. See Gravies. Garlic. — Garlic is a very great improvement to many dishes ; it is exceedingly wholesome, and an excellent tonic for the nerves. It gives a zest, a brightness of flavor, to many dishes. A cut clove rubbed on the dish in which beefsteak is served makes a new dish of the plain broiled steak; rubbed on a salad-bowl it improves any salad, no matter what the ingredients. It can be rubbed on the individual plates of those who like it. Rubbed over a leg of lamb or mutton before boiling it gives a most delicious flavor, something not to be described and only to be tasted. Garlic Pickle. See Pickles. Garnish. — In serving various dishes the 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 garnisli for meat dishes. Cakes, icing, fruits (candied, etc.), fresh jellies, whipped cream, eggs, parsley, celery, etc., flowers, croutons, etc., can all be used in suitable combinations. It is evident, however, that in garnishing very much must depend on the good taste of the cook and the material at her command. Gelatines. Gems. German Pudding. German Puffs. German Waffles.