Grill

Gridiron; broiler; a grill; a broil.

Grill-Room

English public kitchen where meats are broiled to order; sometimes on a silver gridiron and in sight of the customer.

Griskin Of Pork

The loin; the roasting piece between the last rib and the ham-joint; same as the porter-house cut of beef.

GROSSE PIECE SUR SOCLE.

GROSSE PIECE SUR SOCLE.

Round of spiced beef on carved stand of mutton fat.

Grog

"A drink composed of rum and something else was called ' grog.' It originally meant rum diluted with water, but was more often with a cordial or something of that nature. The name of 'grog' was derived in a .singular way. It is said that once Admiral Vernon, in the British navy, and who was noted for his generous nature, was wont to deal out an allowance of this drink to his sailors. He wore what was called a 'grogan' cloak in severe weather, and after a while the men jestingly designated him as 'old grog,' hence the name of the mixture".

Grondin (Fr)

Gurnet or gurnard; a fish.

Grosses Pieces (Fr)

Large ornamented pieces; built up dishes; pyramids; designs in cooked meats; ornamental sugar work on stands.

Groseilles (Fr)

Garden currants; cassis - black currants (garden). Zante currants are.raisins de corinthe.

Groseilles Vertes

Gooseberries.

Ground Rice

Used like farina, starch, tapioca and sago in all sorts of puddings and custards.

Ground-Nut

The peanut.

Grouper

A fish of the Florida and Gulf coast There are three varieties, known as red, black and white grouper; the shape is like a carp, the scales and color more like black bass; size from 5 to 15 lbs.; flesh second quality, being rather hard and coarse in comparison with the red-snapper, which is abundant in the same localities. Is cooked in the same ways as snapper, and baked in tomato sauce, and the southern conrtbouillon.

Gruyere

One of the French cheeses often named in cooking directions; next best to Parmesan for cooking purposes, and eaten at table. Not choice, only foreign.

Guana

In Central America and the West Indies the great tree-lizards called guanas form a really important part of the food of the poorer people. They prepare it by cleaning and scraping it, then roasting it in a hole in the ground. "A more civilized fashion is a fricassee, with tomatoes and peppers a la Creole. The similarity of the white and tender flesh to chicken is noted by everybody, and there are few persons who do not find it highly toothsome. 'We caught more in the same way,' says an antiquated author, after an entertaining description of a guana-hunt, 'and kept one alive seven or eight days; but it grieved me to the heart to find that he thereby lost much delicious fat' The old writer was a monk, and spoke with feeling".

Guava

A fruit of the West Indies and Florida; the tree is a species of myrtle, grows to a height of 20 feet. The fruit (about the size and shape of a fig) has an agreeable flavor, and is made into preserves and jelly.

Guava Jelly

Possesses a peculiar fine flavor and very little acidity; it is more of a sweetmeat than a relish, yet is served both with meats and cakes.