Game

Name applied in a culinary sense to birds and animals fit for table use that are hunted by sportsmen, the animals and birds not being domesticated; these embrace woodcock, quail, snipe, partridge, wild ducks, geese and brant, prairie chickens, grouse, pheasant, reed birds, rail sora, ortolans, rice birds, sage hens, wheat ears, larks, capercailzie, plover, etc., squirrels, hares, venison, moose, caribou, black bear, elk, antelope, mountain sheep and goat; recipes will be found under each respective heading.

Garden Parties

Country club stewards and caterers are often called upon to prepare for and superintend garden parties, and as a rule the meal is served out of doors, under a marquee. When the steward or caterer has several through the summer season, invarably the same guests are to be found, he must therefore rack his brains to continually change the card. Solid food is NOT REQUIRED. The refreshments should be tea and coffee, various kinds of cups, delicate sandwiches of minced and creamed meat and fish, individual cakes, rolled bread and butter, ices, fruit; strawberries and cream are usually served from large silver bowls. The buffet should be well supplied with canapes, bouchees, timbales, darioles, individual galantines made in fancy gem pans - all things to be of an individual form as far as possible. Whatever wines are used should be of the light and sparkling variety, never anything heavy and heating.

Garfish

Name of a fish with an elongated mouth resembling in body both mackerel and eel; they are prepared and served in all the ways applicable to eels.

Garlic

Name of a podded or cloved form of onion of very strong taste and flavor, always to be used sparingly; it enters into many soups, sauces and ragouts; in the recipes requiring it, the word clove, signifies one of the sections.

Gherkins

A small prickly cucumber used for pickling; to pickle them they are first washed and wiped, then placed in jars and covered with a boiling brine strong enough to float a potato the size of an egg; allowed to steep for 24 hours, then taken out, wiped, placed in clean jars and covered with hot vinegar spiced with an onion, whole cloves, mustard seed, bay leaves and mace; ready for use in two weeks.

Glaze

Or reduced meat juice, used to glaze or varnish cold meat, such as, boned roast fowls, tongues, hams, game birds, boars head, etc., to enrich soups and sauces; made by rapidly boiling down clarified stock, consomme or very clear broths; these should have had veal and beef bones, roast game and poultry carcasses boiled in them so as to give the glaze a rich flavor.

Godiveau

Name used for veal forcemeat, made from 2 lbs. of lean veal, 2 lbs. of beef suet, 1 lb. of cooked veal udder, the whole pounded till it is creamy, seasoned with red pepper, salt, nutmeg, 8 eggs and half a pound of fresh white grated bread crumbs, when all smooth, it is rubbed through a tamis, and placed away for use. It is valuable in making forcemeat balls, as a lining for meat pies, etc., quenelles.