Garlic (Ail).—This is far more popular abroad
than it is, or is likely to be, in this country. At the
same time, if judiciously used, it often greatly enhances
the flavour of many dishes. For instance, a peeled
clove of garlic inserted in the knuckle end of a leg
of mutton before roasting will give a peculiar taste
much appreciated by connoisseurs, though the less
cultivated gourmet would probably not realise the
origin of the strange aroma. The clove should of
course be removed before serving. The best way to
use garlic for our taste is either as garlic vinegar or
wine. The preparation is the same for both. Put
half a dozen peeled cloves into a wide-necked bottle
cover generously with either good vinegar or sherry
(or Marsala), cork it down closely, shake it now and
again every day for a week, then pour off the liquid,
and keep it in small, closely-stoppered bottles. A
drop or two is sufficient of either to flavour a salad,
soup, or sauce. It should be remembered that unless
a distinctly marked flavour is desired, it is best only
to peel the clove, but not to cut it.