Garlic

(See No. 25.) The outer skin of the root contains a number of small dry pieces about an inch in length: each of these pieces is called a bead.

German Salad

Take any kind of cold cooked vegetables, such as potatoes, carrots, turnips, greens, etc.; dress as an ordinary salad. (See Salad; Macedoine).

Glaze

Glaze is really first-class clear stock, of a good colour, boiled away till it becomes sticky; A quick and cheap glaze for hams, tongue, cold fowls, etc., can be made by boiling two or three beads of garlic, or an onion, in a quarter of a pint of water, half an ounce of gelatine, sufficient extract of meat to make it look a rich, dark mahogany colour; add also a teaspoonful of soy. This will, of course, be bright. Let it get nearly cold; when it begins to get thick, brush the ham, etc., using a brush; what is left of the glaze can be added to the Stock, No. 1, 2, or 3.

Glaze For Pastry

Beat up the yolk of an egg with a teaspoonful of hot water, or rather more if you want a light colour. Brush the pastry with this, using a brush, when half-baked, or before baking has commenced.

Gooseberry Fool

Pick a pound of green gooseberries, stew them with a little water and three quarters of a pound of sugar till they are perfectly tender, then rub them through a wire sieve, and add them to rather more than half a pint of milk previously boiled, and in which a dessertspoonful of Swiss milk has been dissolved. Swiss milk added to milk makes it more like cream, but a proportionately less quantity of sugar must be used. Gooseberry fool is served cold.

Grey Mullet

An inferior fish, best cooked by cutting open, grilling (See No. 5.); then adding a little butter, pepper, and salt, chopped parsley, and lemon-juice. It may also be boiled plain like salmon.

Oatmeal Gruel

Add a tablespoonful of oatmeal to a little water, mix it smooth, and add it gradually to a pint of boiling water; keep stirring. Let it boil for about a quarter of an hour. The same method should be pursued for making gruel from Prepared Barley, or Patent Groats.

Gudgeon

Gudgeon is a fresh-water fish, small, but delicate in flavour. It can be cooked like most other fresh-water fish, by being stewed in wine (See Fish, Fresh-water), or it can be fried. The fish should be cleaned thoroughly inside, but the scales need not be scraped off. When the fish is fried, after cleaning, flour it, egg-and-bread-crumb it (see No. 20), and fry (see No. 6). Time, from three to five minutes, according to size. Fried gudgeon, like smelts, make a nice garnish for larger fish.

Guinea-Fowl

This is a dry bird, and should be cooked in every respect like a young roast turkey. Cover the breast with strips of fat bacon; brown it after taking off the bacon quickly in front of the fire. Time, about one hour.

Gurnet

The gurnet is best stuffed with veal-stuffing, and baked. It is a dry fish, and to be nice should be constantly basted, or covered with fat bacon. It can also be stewed in wine, but it requires some additional flavouring to make it nice.

A cheap way is to stew it with onions very gently till it is tender; or it can be boiled plain (see No. 1), and eaten with black butter. (See Butter, Black).