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Galantine
About this curious word the French philologers, Littré and Brachet at their head, are in a thick fog. Everybody knows that galantine is not…
Gelatine
This is what Liebig says in his Letters on Chemistry:-"It had been long observed that soup made by boiling meat, when concentrated to a…
Geneva
This town seems doomed to misrepresentation. It gains credit which does not belong to it, and loses credit which it has nobly won. Because…
German Sauce
See Allemande. GIRASOL (commonly called Jerusalem) ARTICHOKES. - Put them for a quarter of an hour in water, with a pat of butter and a…
Goose
To be stuffed with sage and onions, or with chestnuts. (See Forcemeats Nos. 6 and 7.) To be served with apple sauce or gooseberry sauce. A…
Gourmand
GOURMET. - Gourmand is a word of foreign origin, but it is perfectly naturalised among us, for we understand and accept its meaning…
Grace Before Meat
Some hae meat and canna eat, And some wad eat that want it; But we can eat and we hae meat; And sae the Lord be thankit. - Robert Burns.
Grape
Strange that the grape is of no use in cookery, save in the form of raisins, wine, vinegar, and verjuice. In its natural condition it is…
Gratin
au Gratin, is something toasted or baked so as to produce a surface that grates. A sole or a cauliflower au gratin is a sole or cauliflower…
Gravy
The claims of Gravy are discussed in the article on Sauces. But a word may here be necessary by way of protest against gravy-which, even…
Greening
This is nearly always produced by means of spinach. Either a handful of spinach is boiled in the soup; or as much as may be needed is…
Grey Mullet
It is a sore point with the red mullets that an inferior race with whom they have no relations whatever should swim the sea, and be known…
Grill
It is curious that the most ancient and the most simple mode of cookery should be in some respects the most perfect, and in England…
Grog
It would be scarcely necessary to say anything about this, but that the French have seized upon the word, and given it a currency which it…
Gudgeon
What gudgeons are we men: Every woman's easy prey!
Guinea Fowl
to be roasted, must either be larded or barded. Serve it with gravy apart, and bread-sauce. Time to roast, nearly an hour. As the Guinea…