sufficiently cool knead the paste well. Cut off about one-
third for the top of the pie, and with the remainder line a
well-greased, raised pie tin. Work the paste evenly and
quickly round the sides, taking care no thick ridge of
paste is left round the bottom of the pie. Put in the
meat, raising to a pile in the centre. Lay on the top,
pinch the edges together, trim them and decorate the pie.
Make 3 holes in the top. Brush over with egg, and bake
in a moderate oven for about 2 hours.
When cooked, add \ pint stock. The stock should be
highly seasoned and a thick jelly ; it should be melted
just sufficiently to pour into the pie.
Method : Stew the veal in the stock with the ham,
lemon rind, salt and pepper, till quite tender. Cut into
small pieces, and remove all fat and gristle. Strain the
stock and steep the gelatine in f pint ; when the gelatine
is soft, dissolve by boiling. Slice the hard-boiled eggs
and arrange them with the meat in a mould. Pour in
the gelatine and stock, set the mould in a cool oven and
bring just to boiling point. Set aside till quite cold, then
turn out.
A fowl for boning should be undrawn. Cut off the
head, slit the skin down the back of the neck, loosen the
skin from the neck, then cut off the neck quite close to the
Yeal Cake.
1^ lb. veal.
J lb. lean cooked ham.
Rind of 1 lemon.
h oz. gelatine.
1J pint stock.
4 hard-boiled eggs.
Salt and pepper.
To Bone a Fowl.
38 PRACTICAL COOKERY.
body, leaving a piece of skin about two inches long for fold-
ing over. Pick, singe, and wipe the bird. Before beginning
to bone, wrench, then dislocate, the joints of the legs and
wings where they join the body. Cut off the tips of the
wings between the first and second joints, and break the
bones of the legs a little higher than the first joint.
Then with a small, sharp-pointed knife scrape the flesh
from the merry-thought and neck bones and remove
them. Proceed to bone the carcase, using either knife or
fingers as is best for the purpose, being careful to keep
the skin unbroken. When the wings and legs are
reached, detach them, but do not bone them until after
the carcase is removed. As the boning progresses, turn
the flesh backwards on the bird till the whole is inside
out. Bone the legs and wings, beginning at the joints
next the body, turning them inside out as the boning
goes on. The sinews of the leg must be taken out with
the bone. Season lightly with salt and pepper, then
turn the bird right side out, leaving the legs and wings
inside the body.
Galantine of Fowl.
1 boned fowl.
£ lb. lean veal.
2 lb. fresh pork.
2J or 3 teaspoonfuls salt.
Large ^ teaspoonful pepper.
Pinch of cayenne.
6 oz. cooked ham.
6 oz. cooked tongue.
6 anchovies, filleted.
Glaze.
Aspic jelly✪ Galantine of Fowl.
Method : Pass the veal and pork through a sausage
machine and add the seasonings. Knead on a wet
board, adding cold water to make it into a dough.
Spread into an oblong sheet — the length of the fowl in
one direction, and half as long again in the other. Lay
POULTRY AND MEAT.
39
Page 16 · 1 recipe record on this page
Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
sufficiently cool knead the paste well. Cut off about onethird for the top of the pie, and with the remainder line a well-greased, raised pie tin. Work the paste evenly and quickly round the sides, taking care no thick ridge of paste is left round the bottom of the pie. Put in the meat, raising to a pile in the centre. Lay on the top, pinch the edges together, trim them and decorate the pie. Make 3 holes in the top. Brush over with egg, and bake in a moderate oven for about 2 hours.
When cooked, add \ pint stock. The stock should be highly seasoned and a thick jelly ; it should be melted just sufficiently to pour into the pie.
Method : Stew the veal in the stock with the ham, lemon rind, salt and pepper, till quite tender. Cut into small pieces, and remove all fat and gristle. Strain the stock and steep the gelatine in f pint ; when the gelatine is soft, dissolve by boiling. Slice the hard-boiled eggs and arrange them with the meat in a mould. Pour in the gelatine and stock, set the mould in a cool oven and bring just to boiling point. Set aside till quite cold, then turn out.
A fowl for boning should be undrawn. Cut off the head, slit the skin down the back of the neck, loosen the skin from the neck, then cut off the neck quite close to the
Veal Cake.
1^ lb. veal.
J lb. lean cooked ham. Rind of 1 lemon. h oz. gelatine.
1J pint stock.
4 hard-boiled eggs. Salt and pepper.
To Bone a Fowl.
body, leaving a piece of skin about two inches long for folding over. Pick, singe, and wipe the bird. Before beginning to bone, wrench, then dislocate, the joints of the legs and wings where they join the body. Cut off the tips of the wings between the first and second joints, and break the bones of the legs a little higher than the first joint. Then with a small, sharp-pointed knife scrape the flesh from the merry thought and neck bones and remove them. Proceed to bone the carcase, using either knife or fingers as is best for the purpose, being careful to keep the skin unbroken. When the wings and legs are reached, detach them, but do not bone them until after the carcase is removed. As the boning progresses, turn the flesh backwards on the bird till the whole is inside out. Bone the legs and wings, beginning at the joints next the body, turning them inside out as the boning goes on. The sinews of the leg must be taken out with the bone. Season lightly with salt and pepper, then turn the bird right side out, leaving the legs and wings inside the body.
Galantine of Fowl.
1 boned fowl.
£ lb. lean veal.
2 lb. fresh pork.
2J or 3 teaspoonfuls salt. Large ^ teaspoonful pepper. Pinch of cayenne.
6 oz. cooked ham.
6 oz. cooked tongue. 6 anchovies, filleted. Glaze.
Aspic jelly.
Method : Pass the veal and pork through a sausage machine and add the seasonings. Knead on a wet board, adding cold water to make it into a dough. Spread into an oblong sheet — the length of the fowl in one direction, and half as long again in the other. Lay
Records on this page
Galantine of Fowl