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Garlic Paste

Slice four or six cloves of garlic, and pound them in a mortar, moistening them occasionally with olive-oil until they form a smooth mass. Put the mixture into jars, cover with clarified butter, and keep in a cool place. This composition, commonly called agoli, is used for flavouring dishes with garlic. Time, about half an hour. Probable cost, 3d. or 4d. Sufficient, a little taken on the point of a knife will flavour a pint of gravy.