To ^^raise'^ a pie, proceed thus : While the paste is
warm, form a ball of paste into a cone; then with the
fist work inside it, till it forms an oval cup ; continue to
knead till you have the walls of an even thickness, then
pinch a fold all around the bottom. If properly done,
you have an oval, flat-bottomed crust, with sides about
two inches high ; fill this with pork, fat and lean
together✪ Raised Pork Pie, well peppered and salted; then work an oval
cover, as near the size of the bottom cover as you can,
and wet the edges of the wall, lay the cover on, and
pinch to match the bottom; ornament as directed for
Windsor pie, wash with egg, and bake a pale brown in a
moderate oven ; they must be well cooked, or the meat
will not be good. One containing a pound of meat may
be cooked an hour and a quarter. All these pies are
served in slices, cut through to the bottom.
Galantines are very handsome dishes, not very difficult
to make, and generally popular. I give a recipe for a
very simple and delicious one :
Take a fine breast of veal, remove all gristle, tendons,
bones, and trim to fifteen inches in length and eight
wide; use the trimmings and bones to help make the
jelly, then put on the meat a layer of force-meat made
thus : Take one pound of sausage meat, or lean veal, to
which add half a pound of bread-crumbs, parsley and
thyme to taste; grate a little nutmeg, pepper, salt, and
the juice of half a lemon ; have also some long strips an
inch thick of fat bacon or pork, and lean of veal, and
lean ham, well seasoned with pepper, salt, and finely
40 Culture and Cooking.
chopped shallots. Lay on the meat a layer of force-
meat an inch thick^ leaving an inch and a half on each
side uncovered ; then lay on your strips of ham^ veal,
and bacon fat, alternately; then another of force-meat^
but only half an inch thick^ as too much force-meat
will spoil the appearance of the dish ; if you have any
cold tongue^ lay some strips in, also a few blanched
pistachio nuts (to be obtained of a confectioner) will
give the appearance of true French galantine. Eoll up
the veal, and sew it with a packing or coarse needle and
fine twine, tie it firmly up in a piece of linen. Observe
that you do not put your pistachio nuts amid the force-
meat, where, being green, their appearance would be lost;
put them in crevices of the meats.
Cook this in sufiicient water to cover, in which you
must have the trimmings of the breast and a knuckle of
veal, or hock of pork, two onions, a carrot, half a head
of celery, two cloves, a blade of mace, and a good bunch
of parsley, thyme and bay leaf, two ounces of salt. Set
the pot on the fire till it is at boiling point, then draw
it to the back and let it simmer three hours, skimming
carefully ; then take it from the fire, leaving it in the
stock till nearly cold; then take it out, remove the string
from the napkin, and roll the galantine up tighter — if
too tight at first it will be hard— tying the napkin at
each end only; then place it on a dish, set another dish
on it, on which place a fourteen-pound weight; this will
cause it to cut firm. When quite cold, remove strings
and cloth, and it is ready to be ornamented with jelly.
When the stock in which the galantine was cooked is cold
take off the fat and clarify it, first trying, however, if ifc
is in right condition, by putting a little on ice.
Page 23 · 1 recipe record on this page
Presented as published in 1885. 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
To ^^raise'^ a pie, proceed thus : While the paste is warm, form a ball of paste into a cone; then with the fist work inside it, till it forms an oval cup ; continue to knead till you have the walls of an even thickness, then pinch a fold all around the bottom. If properly done, you have an oval, flat-bottomed crust, with sides about two inches high ; fill this with pork, fat and lean together, well peppered and salted; then work an oval cover, as near the size of the bottom cover as you can, and wet the edges of the wall, lay the cover on, and pinch to match the bottom; ornament as directed for Windsor pie, wash with egg, and bake a pale brown in a moderate oven ; they must be well cooked, or the meat will not be good. One containing a pound of meat may be cooked an hour and a quarter. All these pies are served in slices, cut through to the bottom.
Galantines are very handsome dishes, not very difficult to make, and generally popular. I give a recipe for a very simple and delicious one :
Take a fine breast of veal, remove all gristle, tendons, bones, and trim to fifteen inches in length and eight wide; use the trimmings and bones to help make the jelly, then put on the meat a layer of force-meat made thus : Take one pound of sausage meat, or lean veal, to which add half a pound of bread-crumbs, parsley and thyme to taste; grate a little nutmeg, pepper, salt, and the juice of half a lemon ; have also some long strips an inch thick of fat bacon or pork, and lean of veal, and lean ham, well seasoned with pepper, salt, and finely
40 Culture and Cooking.
chopped shallots. Lay on the meat a layer of forcemeat an inch thick^ leaving an inch and a half on each side uncovered ; then lay on your strips of ham^ veal, and bacon fat, alternately; then another of force-meat^ but only half an inch thick^ as too much force-meat will spoil the appearance of the dish ; if you have any cold tongue^ lay some strips in, also a few blanched pistachio nuts (to be obtained of a confectioner) will give the appearance of true French galantine. Eoll up the veal, and sew it with a packing or coarse needle and fine twine, tie it firmly up in a piece of linen. Observe that you do not put your pistachio nuts amid the forcemeat, where, being green, their appearance would be lost; put them in crevices of the meats.
Cook this in sufficient water to cover, in which you must have the trimmings of the breast and a knuckle of veal, or hock of pork, two onions, a carrot, half a head of celery, two cloves, a blade of mace, and a good bunch of parsley, thyme and bay leaf, two ounces of salt. Set the pot on the fire till it is at boiling point, then draw it to the back and let it simmer three hours, skimming carefully ; then take it from the fire, leaving it in the stock till nearly cold; then take it out, remove the string from the napkin, and roll the galantine up tighter — if too tight at first it will be hard— tying the napkin at each end only; then place it on a dish, set another dish on it, on which place a fourteen-pound weight; this will cause it to cut firm. When quite cold, remove strings and cloth, and it is ready to be ornamented with jelly. When the stock in which the galantine was cooked is cold take off the fat and clarify it, first trying, however, if ifc is in right condition, by putting a little on ice.
Records on this page
Raised Pork Pie