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Ragout of Garlic, Mild

Garlic is not universally liked, probably owing to its strong savour and smell. Those who are fond of it, however, are generally very partial to it, and these persons will welcome it simply boiled till tender, without sauce or gravy, and served in the same dish with roast mutton. When thus served, its flavour and smell will be rendered much milder if the water in which it is boiled be changed every five or ten minutes until it is done enough, and the more frequent these changes are the milder the garlic will be. Instead of serving it dry with the mutton, the garlic may be put into good brown gravy or white sauce, and poured over the meat. Time to boil the garlic, half an hour.