MILD RAGOUT OF GARLIC, OR, L’AIL À LA BORDELAISE

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Time: Cook: 25 min Total: 25 min
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (4)

Garlic, 1 pint ↝ Garlic, raw [Vegetables and Vegetable Products]
Water to be changed every 5 or 6 minutes; or every 10 minutes when not wished so very mild. ↝ Water, tap [Tap water]
a moderate proportion of salt the last time ↝ Salt, table, iodized [Spices and Herbs]
Gravy or sauce, 1 pint. ↝ Gravy, brown, dry [Soups, Sauces, and Gravies]

Instructions (8)

Divide some fine cloves of garlic, strip off the skin.
Throw the garlic into plenty of boiling water slightly salted.
In five minutes drain this from them, and pour in as much more, which should also be quite boiling.
Continue to change the water every five or six minutes until the garlic is quite tender.
Throw in a moderate proportion of salt the last time to give it the proper flavour.
Drain it thoroughly.
Serve it in the dish with roast mutton, or put it into good brown gravy or white sauce for table.
Note: By changing very frequently the water in which it is boiled, the root will be deprived of its naturally pungent flavour and smell, and rendered extremely mild: when it is not wished to be quite so much so, change the water every ten minutes only.

Original Text

MILD RAGOUT OF GARLIC, OR, L’AIL À LA BORDELAISE.

Divide some fine cloves of garlic, strip off the skin, and when all are ready throw them into plenty of boiling water slightly salted; in five minutes drain this from them, and pour in as much more, which should also be quite boiling; continue to change it every five or six minutes until the garlic is quite tender: throw in a moderate proportion of salt the last time to give it the proper flavour. Drain it thoroughly, and serve it in the dish with roast mutton, or put it into 127good brown gravy or white sauce for table. By changing very frequently the water in which it is boiled, the root will be deprived of its naturally pungent flavour and smell, and rendered extremely mild: when it is not wished to be quite so much so, change the water every ten minutes only.

Garlic, 1 pint: 15 to 25 minutes, or more. Water to be changed every 5 or 6 minutes; or every 10 minutes when not wished so very mild. Gravy or sauce, 1 pint.

Notes

—