The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families

GOOSEGRASS OINTMENT. Melt some hog's lard, add as much clivers or goosegrass as the lard will moisten, and boil them together over a slow fire. Keep the mixture stirring till it becomes a little brown, and then strain it through a cloth. When cold, take the ointment from the water, and put it up in gallipots.

GOUT. Gouty patients are required to abstain from all fermented and spirituous liquors, and to use wine very moderately; carefully to avoid all fat, rancid, and salted provisions, and high seasoned dishes of every description. The constant use of barley bread is recommended, with large doses of powdered ginger boiled in milk for breakfast. Absorbent powders of two scruples of magnesia, and three or four grains each of rhubarb and purified kali, should be taken during the intervals of gouty fits, and repeated every other morning for several weeks. The feet should be kept warm, sinapisms frequently applied to them, and the part affected should be covered with flannel.

GOUT CORDIAL. Take four pounds of sun raisins sliced and stoned, two ounces of senna, one ounce of fennel seed, one of coriander, half an ounce of cochineal, half an ounce of saffron, half an ounce of stick liquorice, and half a pound of rhubarb: infuse them all in two gallons of brandy, and let it stand for ten days. Stir it occasionally, then strain it off, and bottle it. Take a small wine-glass full, when the gout is in the head or stomach; and if the pain be not removed, take two large spoonfuls more. – Or take six drams of opium, half an ounce of soap of tartar, half an ounce of castile soap, one dram of grated nutmeg, three drams of camphor, two scruples of saffron, and nine ounces of sweet spirit of sal-ammoniac. Put them all into a wine flask in a sand-heat for ten days, shaking it occasionally till the last day or two: then pour it off clear, and keep it stopped up close for use. Take thirty or forty drops in a glass of peppermint two hours after eating; it may also be taken two or three times in the day or night if required.

GRANARIES. These depositaries are very liable to be infested with weasels, and various kinds of insects. To prevent their depredations, the floors of granaries should be laid with poplars of Lombardy.

GRAPES. To preserve this valuable fruit, prepare a cask or barrel, by carefully closing up its crevices to prevent access of the external air. Place a layer of bran, which has been well dried in an oven; upon this place a layer of bunches of grapes, well cleaned, and gathered in the afternoon of a dry day, before they are perfectly ripe. Proceed then with alternate layers of bran and grapes till the barrel is full, taking care that the bunches of grapes do not touch each other, and to let the last layer be of bran; then close the barrel so that the air may not be able to penetrate. Grapes thus packed will keep for a twelvemonth. To restore their freshness, cut the end of each bunch, and put that of white grapes into white wine, and that of black grapes into red wine, as flowers are put into water to keep them fresh. It is customary in France to pack grapes for the London market in saw dust, but it must be carefully dried with a gentle heat, or the turpentine and other odours of the wood will not fail to injure the fruit. Oak saw dust will answer the purpose best.

GRAPE WINE. To every gallon of ripe grapes put a gallon of soft water, bruise the grapes, let them stand a week without stirring, and draw the liquor off fine. To every gallon of liquor allow three pounds of lump sugar, put the whole into a vessel, but do not stop it till it has done hissing; then stop it close, and in six months it will be fit for bottling. – A better wine, though smaller in quantity, will be made by leaving out the water, and diminishing the quantity of sugar. Water is necessary only where the juice is so scanty, or so thick, as in cowslip, balm, or black currant wine, that it could not be used without it.

GRAVEL. The gout or rheumatism has a tendency to produce this disorder; it is also promoted by the use of sour liquor, indigestible food, especially cheese, and by a sedentary life. Perspiration should be assisted by gentle means, particularly by rubbing with a warm flannel; the diet regulated by the strictest temperance, and moderate exercise is not to be neglected. For medicine, take the juice of a horseradish, made into a thin syrup by mixing it with sugar; a spoonful or two to be taken every three or four hours.

GRAVEL WALKS. To preserve garden walks from moss and weeds, water them frequently with brine, or salt and water, both in the spring and in autumn. Worms may be destroyed by an infusion of walnut-tree leaves, or by pouring into the holes a ley made of wood ashes and lime. If fruit trees are sprinkled with it, the ravages of insects will be greatly prevented.

GRAVIES. A few general observations are necessary on the subject of soups and gravies. When there is any fear of gravy meat being spoiled before it be wanted, it should be well seasoned, and lightly fried, in order to its keeping a day or two longer; but the gravy is best when the juices are fresh. When soups or gravies are to be put by, let them be changed every day into fresh scalded pans. Whatever liquor has vegetables boiled in it, is apt to turn sour much sooner than the juices of meat, and gravy should never be kept in any kind of metal. When fat remains on any soup, a tea-cupful of flour and water mixed quite smooth, and boiled in, will take it off. If richness or greater consistence be required, a good lump of butter mixed with flour, and boiled in the soup or gravy, will impart either of these qualities. Long boiling is necessary to obtain the full flavour; and gravies and soups are best made the day before they are wanted. They are also much better when the meat is laid in the bottom of the pan, and stewed with herbs, roots, and butter, than when water is put to the meat at first; and the gravy that is drawn from the meat, should almost be dried up before the water is added. The sediment of gravies that have stood to be cold, should not be used in cooking. When onions are strong, boil a turnip with them, if for sauce; and this will make them mild and pleasant. If soups or gravies are too weak, do not cover them in boiling, that the watery particles may evaporate. A clear jelly of cow heels is very useful to keep in the house, being a great improvement to soups and gravies. Truffles and morels thicken soups and sauces, and give them a fine flavour. The way is to wash half an ounce of each carefully, then simmer them a few minutes in water, and add them with the liquor to boil in the sauce till quite tender. As to the materials of which gravy is to be made, beef skirts will make as good as any other meat. Beef kidney, or milt, cut into small pieces, will answer the purpose very well; and so will the shank end of mutton that has been dressed, if much be wanted. The shank bones of mutton, if well soaked and cleaned, are a great improvement to the richness of the gravy. Taragon gives the flavour of French cookery, and in high gravies it is a great improvement; but it should be added only a short time before serving. To draw gravy that will keep for a week, cut some lean beef thin, put it into a fryingpan without any butter, cover it up, and set it on the fire, taking care that it does not burn. Keep it on the fire till all the gravy that comes out of the meat is absorbed, then add as much water as will cover the meat, and keep it stewing. Put in some herbs, onions, spice, and a piece of lean ham. Let it simmer till it is quite rich, and keep it in a cool place; but do not remove the fat till the gravy is to be used.

GRAVY FOR FOWL. When there is no meat to make gravy of, wash the feet of the fowl nicely, and cut them and the neck small. Simmer them with a little bread browned, a slice of onion, a sprig of parsley and thyme, some salt and pepper, and the liver and gizzard, in a quarter of a pint of water, till half wasted. Take out the liver, bruise it, and strain the liquor to it. Then thicken it with flour and butter, and a tea-spoonful of mushroom ketchup will make the gravy very good.

GRAVY FOR WILD FOWL. Set on a saucepan with half a pint of veal gravy, adding half a dozen leaves of basil, a small onion, and a roll of orange or lemon peel. Let it boil up for a few minutes, and strain it off. Put to the clear gravy the juice of a Seville orange, half a teaspoonful of salt, the same of pepper, and a glass of red wine. Shalot and cayenne may be added. This is an excellent sauce for all kinds of wild water-fowl, and should be sent up hot in a boat, as some persons like wild fowl very little done, and without any sauce. The common way of gashing the breast, and squeezing in a lemon, cools and hardens the flesh, and compels every one to eat it that way, whether they approve of it or not.

GRAVY FOR MUTTON. To make mutton taste like venison, provide for it the following gravy. Pick a very stale woodcock or snipe, and cut it to pieces, after having removed the bag from the entrails. Simmer it in some meat gravy, without seasoning; then strain it, and serve it with the mutton.

GRAVY SOUP. Wash and soak a leg of beef; break the bone, and set it on the fire with a gallon of water, a large bunch of sweet herbs, two large onions sliced and fried to a fine brown, but not burnt; add two blades of mace, three cloves, twenty berries of allspice, and forty black peppers. Stew the soup till it is rich, and then take out the meat, which may be eaten at the kitchen table, with a little of the gravy. Next day take off the fat, which will serve for basting, or for common pie crust. Slice some carrots, turnips, and celery, and simmer them till tender. If not approved, they can be taken out before the soup is sent to table, but the flavour will be a considerable addition. Boil vermicelli a quarter of an hour, and add to it a large spoonful of soy, and one of mushroom ketchup. A French roll should be made hot, then soaked in the soup, and served in the tureen.

GRAVY WITHOUT MEAT. Put into a bason a glass of small beer, a glass of water, some pepper and salt, grated lemon peel, a bruised clove or two, and a spoonful of walnut pickle, or mushroom ketchup. Slice an onion, flour and fry it in a piece of butter till it is brown. Then turn all the above into a small tosser, with the onion, and simmer it covered for twenty minutes. Strain it off for use, and when cold take off the fat.

GRAYLINE. Having scaled and washed the fish, then dry them. Dust them over with flour, and lay them separately on a board before the fire. Fry them of a fine colour with fresh dripping; serve them with crimp parsley, and plain butter. Perch and tench may be done the same way.

GREASE EXTRACTED. The ashes of burnt bones finely powdered, or calcined hartshorn, heated over the fire in a clean vessel, and laid on each side of the grease spot, if on books or paper, with a weight laid upon it to assist the effect, will completely remove it; or the powder may be wrapped in thin muslin, and applied in the same manner. When prints get foul and dirty, they may readily be cleaned in the same manner as linen is bleached, by being exposed to the sun and air, and frequently wetted with clean water. If this do not fully succeed, the print may be soaked in hot water; and if pasted on canvas, it should first be taken off by dipping it in boiling water, which will loosen it from the canvas. The dirt occasioned by flies, may be gently taken off with a wet sponge, after the print has been well soaked. Spots of white-wash may be removed by spirit of sea salt diluted with water. – If grease spots appear in leather, a different process must be pursued. A paste made of mealy potatoes, dry mustard, and spirits of turpentine, mixed together, and applied to the spot, will extract the grease from leather, if rubbed off after it has been allowed sufficient time to dry. A little vinegar may be added, to render the application more effectual.

GREEN FRUIT. Green peaches, plums, or other fruit, should be put into a preserving pan of spring water, covered with vine leaves, and set over a clear fire. When they begin to simmer take them off, and take the fruit out carefully with a slice. Peel and preserve them as other fruit.

GREEN GAGES. In order to preserve them for pies and tarts, choose the largest when they begin to soften. Split them without paring; and having weighed an equal quantity of sugar, strew a part of it over the fruit. Blanch the kernels with a small sharp knife. Next day pour the syrup from the fruit, and boil it gently six or eight minutes with the other sugar; skim it, and add the plums and kernels. Simmer it till clear, taking off any scum that rises; put the fruit singly into small pots, and pour the syrup and kernels to it. If the fruit is to be candied, the syrup must not be added: for the sake of variety, it may be proper to do some each way.

GREEN GOOSE PIE. Bone two young green geese, of a good size; but first take away every plug, and singe them nicely. Wash them clean, and season them well with salt, pepper, mace, and allspice. Put one inside the other, and press them quite close, drawing the legs inward. Put a good deal of butter over them, and bake them either with or without a crust: if the latter, a cover to the dish must fit close to keep in the steam.

GREEN PEAS. Peas should not be shelled till they are wanted, nor boiled in much water. Put them in when the water boils, with a little salt, and a lump of sugar. When they begin to dent in the middle, they are done enough. Strain them through a cullender, put a piece of butter in the dish, and stir them till it is melted. Garnish with boiled mint.

GREEN PEAS PRESERVED. If it be wished to keep them for winter use, shell the peas, and put them into a kettle of water when it boils. Warm them well, without boiling, and pour them into a cullender. When the water drains off, turn them out on a dresser covered with a cloth, and put over another cloth to dry them perfectly. Deposit them in wide-mouth bottles, leaving only room to pour clarified mutton suet upon them an inch thick, and also for the cork. Rosin it down, and keep it in the cellar or in the earth, the same as other green fruit. When the peas are to be used, boil them tender, with a piece of butter, a spoonful of sugar, and a little mint. – Another way. Shell the peas, scald and dry them as above. Put them on tins or earthen dishes in a cool oven once or twice to harden, and keep them in paper bags hung up in the kitchen. When they are to be used, let them be an hour in water; then set them on with cold water, a piece of butter, and a sprig of dried mint, and boil them.

GREEN PEAS SOUP. In shelling the peas, divide the old from the young. Stew the old ones to a pulp, with an ounce of butter, a pint of water, a leaf or two of lettuce, two onions, pepper and salt. Put to the liquor that stewed them some more water, the hearts and tender stalks of the lettuces, the young peas, a handful of spinach cut small, salt and pepper to relish, and boil them till quite soft. If the soup be too thin, or not rich enough, add an ounce or two of butter, mixed with a spoonful of rice or flour, and boil it half an hour longer. Before serving, boil in the soup some green mint shred fine. When the peas first come in, or are very young, the stock may be made of the shells washed and boiled, till they are capable of being pulped. More thickening will then be wanted.

GREEN PEAS STEWED. Put into a stewpan a quart of peas, a lettuce and an onion both sliced, and no more water than hangs about the lettuce from washing. Add a piece of butter, a little pepper and salt, and stew them very gently for two hours. When to be served, beat up an egg, and stir it into them, or a bit of flour and butter. Chop a little mint, and stew in them. Gravy may be added, or a tea-spoonful of white powdered sugar; but the flavour of the peas themselves is much better.

GREEN SAUCE. Mix a quarter of a pint of sorrel juice, a glass of white wine, and some scalded gooseberries. Add sugar, and a bit of butter, and boil them up, to serve with green geese or ducklings.

GRIDIRON. The bars of a gridiron should be made concave, and terminate in a trough to catch the gravy, and keep the fat from dropping into the fire and making a smoke, which will spoil the broiling. Upright gridirons are the best, as they can be used at any fire, without fear of smoke, and the gravy is preserved in the trough under them. The business of the gridiron may be done by a Dutch oven, when occasion requires.

GRIEF. In considering what is conducive to health or otherwise, it is impossible to overlook this destructive passion, which like envy is 'the rottenness of the bones.' Anger and fear are more violent, but this is more fixed: it sinks deep into the mind, and often proves fatal. It may generally be conquered at the beginning of any calamity; but when it has gained strength, all attempts to remove it are ineffectual. Life may be dragged out for a few years, but it is impossible that any one should enjoy health, whose mind is bowed down with grief and trouble. In this case some betake themselves to drinking, but here the remedy only aggravates the disease. The best relief, besides what the consolations of religion may afford, is to associate with the kind and cheerful, to shift the scene as much as possible, to keep up a succession of new ideas, apply to the study of some art or science, and to read and write on such subjects as deeply engage the attention. These will sooner expel grief than the most sprightly amusements, which only aggravate instead of relieving the anguish of a wounded heart.

GRILL SAUCE. To half a pint of gravy add an ounce of fresh butter, and a table-spoonful of flour, previously well rubbed together; the same of mushroom or walnut ketchup, two tea-spoonfuls of lemon juice, one of made mustard, one of caper, half a one of black pepper, a little lemon peel grated fine, a tea-spoonful of essence of anchovies, a very small piece of minced shalot, and a little chili vinegar, or a few grains of cayenne. Simmer them all together for a few minutes, pour a little of it over the grill, and send up the rest in a sauce tureen.

GRILLED MUTTON. Cut a breast of mutton into diamonds, rub it over with egg, and strew on some crumbs of bread and chopped parsley. Broil it in a Dutch oven, baste it with butter, and pour caper sauce or gravy into the dish.

GROUND RICE MILK. Boil one spoonful of ground rice, rubbed down smooth, with three half pints of milk, a little cinnamon, lemon peel, and nutmeg. Sweeten it when nearly done.

GROUND RICE PUDDING. Boil a large spoonful of ground rice in a pint of new milk, with lemon peel and cinnamon. When cold, add sugar, nutmeg, and two eggs well beaten. Bake it with a crust round the dish. A pudding of Russian seed is made in the same manner.

GROUSE. Twist the head under the wing, and roast them like fowls, but they must not be overdone. Serve with a rich gravy in the dish, and bread sauce. The sauce recommended for wild fowl, may be used instead of gravy.

GRUBS. Various kinds of grubs or maggots, hatched from beetles, are destructive of vegetation, and require to be exterminated. In a garden they may be taken and destroyed by cutting a turf, and laying it near the plant which is attacked, with the grass side downwards. But the most effectual way is to visit these depredators at midnight, when they may be easily found and destroyed.

GUDGEONS. These delicate fish are taken in running streams, where the water is clear. They come in about midsummer, and are to be had for five or six months. They require to be dressed much the same as smelts, being considered as a species of fresh-water smelts.

GUINEA FOWL. Pea and guinea fowl eat much like pheasants, and require to be dressed in the same way.

GUINEA HENS. These birds lay a great number of eggs; and if their nest can be discovered, it is best to put them under common hens, which are better nurses. They require great warmth, quiet, and careful feeding with rice swelled in milk, or bread soaked in it. Put two peppercorns down their throat when first hatched.

GUNPOWDER. Reduce to powder separately, five drams of nitrate of potass, one dram of sulphur, and one of new-burnt charcoal. Mix them together in a mortar with a little water, so as to make the compound into a dough, which roll out into round pieces of the thickness of a pin, upon a slab. This must be done by moving a board backwards and forwards until the dough is of a proper size. When three or four of these strings or pieces are ready, put them together, and with a knife cut the whole off in small grains. Place these grains on a sheet of paper in a warm place, and they will soon dry. During granulation, the dough must be prevented from sticking, by using a little of the dry compound powder. This mode of granulation, though tedious, is the only one to be used for so small a quantity, for the sake of experiment. In a large way, gunpowder is granulated by passing the composition through sieves.