Garlic Flavoring for Gravies
From The cook book, by "Oscar" of the Waldorf (1896).
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A historical recipe
The cook book, by "Oscar" of the Waldorf, by Oscar Tschirky (1896).
United States
Known as an American recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Peel a few cloves of garlic, plunge them into a saucepan of boiling water, let them remain for five minutes, take out and put them in another pan containing boiling water, and boil for five minutes longer.
- Continue in this way until the cloves of garlic are quite tender;
- add a pinch of salt to the liquor, mix it in with gravy in equal proportions and it is ready for use.
- Garlic Flavoring for a Salad (Chapon).
- Cut from a loaf of bread a thin crust two inches long by one inch wide and sprinkle over a little salt.
- Rub a peeled clove of garlic ovei both sides of the crust, lay it at the bottom of the salad bowl, place the salad over and stir it about.
Plating
Cookware for this recipe
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Saucepan
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Mixing bowl
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Chef's knife
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Vegetable peeler
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Wooden spoon