Mild Ragout of Garlic or L' Ail a la Bordelaise
From Modern Cookery for Private Families, by Eliza Acton, 1845.
Divide some fine cloves of garlic, strip off the skin, and when all are
ready throw them into plenty of boiling water slightly salted; in five
minutes drain this from them, and pour in as much more, which should also be
quite boiling; continue to change it every five or six minutes until the
garlic is quite tender; throw in a moderate proportion of salt the last time
to give it the proper flavour. Drain it thoroughly, and serve it in the dish
with roast mutton, or put it into good brown gravy or white sauce for table.
By changing very frequently the water in which it is boiled, the root will
be deprived of its naturally pungent flavour and smell and rendered
extremely mild; when it is not wished to be quite so much so, change the
water every ten minutes only.
Garlic, 1 pint: 15 to 25 minutes, or more. Water to be changed every 5 or 6
minutes; or every 10 minutes when not wished so very mild. Gravy or sauce, 1