Mild Ragout of Garlic, or, l’Ail à la Bordelaise

• 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<

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 flav