175. ESSENCE OF GARLIC FOR BROILED FOWL

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Time: Cook: 5 min Total: 5 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (9)

a little raw lean of ham ↝ Ham [Cold cuts and cured meats]
some parsley ↝ Parsley, raw [Not included in a food category]
thyme ↝ Thyme, fresh [Spices and Herbs]
a bay-leaf ↝ Spices, bay leaf [Spices and Herbs]
two pounded anchovies
six cloves of garlic ↝ Garlic, raw [Vegetables and Vegetable Products]
two tea-spoonfuls of French vinegar
a small piece of glaze ↝ Carrots, glazed, cooked [Carrots]
a ladleful of

Instructions (5)

Chop a little raw lean of ham, some parsley, thyme, and a bay-leaf.
Place these in a small stewpan with a blade of mace, two pounded anchovies, and six cloves of garlic.
Moisten with two tea-spoonfuls of French vinegar.
Set the whole on the fire to simmer gently for five minutes.
Add a small piece of glaze and a ladleful of

Original Text

175. ESSENCE OF GARLIC FOR BROILED FOWL.
Chop a little raw lean of ham, some parsley, thyme, and a bay-leaf; place these in a small stewpan with a blade of mace, two pounded anchovies, and six cloves of garlic; moisten with two tea-spoonfuls of French vinegar, and set the whole on the fire to simmer gently for five minutes; add a small piece of glaze and a ladleful of

Notes

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