Beef and Sausage Galantine

Ingredients

• 14 lb. steak
• 6 oz. breadcrumbs
• 4% lb. pork sausages
• 4 lb. streaky bacon
• bd onion
• 1 teaspoonful chopped parsley
• Grating of nutmeg
• Salt and pepper
• 4 pint stock
• 1 egg

Method

1. 1

   Cut the skin off the steak but leave a fair proportion of fat.

2. 2

   Cut it into strips and pass it through the mincer with the bacon and onion.

3. 3

   Prepare the breadcrumbs, skin the sausages and add them to the minced ingredients.

4. 4

   Put all into a large basin, add the seasoning, parsley and nutmeg and mix well with the hands.

5. 5

   Lastly add the beaten egg and stock and mix well again.

6. 6

   When the mixture shows no sign of cracking when squeezed with the hand, roll out on to a floured board and shape with a knife into a neat oblong shape, so that each end is flat.

7. 7

   Grease a pudding cloth and roll the galantine tightly in it.

8. 8

   Tie up each end very securely and pin the cloth in the middle.

9. 9

   Cook in a pan of boiling water or stock for 14 hours, boiling fast for five minutes, and then continuing to simmer for the rest of the time.

10. 10

    Lift out of the liquid, untie the cloth and either roll at once in brown breadcrumbs or tie in a clean cloth and press between two meat dishes until cold.

11. 11

    Then glaze and decorate with sections of hard-boiled egg.

12. 12

    Serve on a bed of mustard and cress.

As published

This recipe was extracted from Good Housekeeping summer cookery book (1932) by Good Housekeeping Institute (Great Britain), page 15. The excerpt below is the record exactly as published.

BEEF AND SAUSAGE GALANTINE 14 Ib. steak 6 oz. breadcrumbs 4% Ib. pork sausages Grating of nutmeg 4 Ib. streaky bacon Salt and pepper bd onion 4 pint stock

Cook this with the app: pantry check, scaling, and the assistant.