Beef, Galantine of

Ingredients

• t/z lb. of bread-crumbs
• I lb. of sausage meat
• some chopped parsley
• thyme
• marjoram
• seasoning
• six eggs
• and spice
• Cut a piece of corned beef, weighing about 5 or 6 lbs.

Method

1. 1

   Mix together the bread-crumbs, sausage meat, chopped parsley, thyme, marjoram, seasoning, eggs, and spice.

2. 2

   Cut the corned beef into a large, thin sheet; season with pepper and salt; spread the force-meat over it; sprinkle some mushrooms over the meat, and roll it up tightly.

3. 3

   Tie in a cloth and boil on a slow fire for five hours.

4. 4

   When done, take it up and place between two dishes with a weight on top; when cold, trim the ends and glaze.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 11. The excerpt below is the record exactly as published.

Beef, Galantine of. — Mix together t/z lb. of bread-crumbs, I lb. of sausage meat, some chopped parsley, thyme, marjoram, seasoning, six eggs, and spice. Cut a piece of corned beef, weighing about 5 or 6 lbs.

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