Home › The Principles of Cookery › Garlic, Mild Ragout Of

Garlic, Mild Ragout Of

Take off the skin from some cloves of garlic, and put them into fast-boiling water. In five minutes drain the water from them, and put in fresh. Boil another five minutes, and repeat the previous performance until the vegetable is tender. A pinch of salt may be added to the water when the garlic is nearly done enough. Mix it with the gravy which is to be sent to table with roast mutton. If it is not wished to decrease the strength of the flavour quite so much, change the water less frequently. Time, about half an hour. Sufficient, half a pint of garlic with half a pint of gravy.