Cold Galantine of Beef

Ingredients

• a well-shaped piece of silver side of the round, about 5 pounds
• 1 onion sliced
• 1 carrot sliced
• 1 tablespoonful of butter
• 2 quarts of broth or stock
• pepper
• salt
• 3 cloves
• 2 bay leaves
• some chopped shallot

Method

1. 1

   Lard and tie the beef tightly.

2. 2

   In a saucepan, heat butter and add onion, carrot, veal or liver trimmings, and broth.

3. 3

   Add beef, season with pepper, salt, cloves, bay leaves, and shallot.

4. 4

   Bring to a boil, skim, then simmer gently for 4 hours or more.

5. 5

   Place beef in a mould, strain gravy, pour into mould, and let cool.

6. 6

   Remove any fat that sets.

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 34. The excerpt below is the record exactly as published.

Cold Galantine of Beef. Take a well-shaped piece of silver side of the round, about 5 pounds, without bone or fat ; lard it and tie it up tight. Put in a saucepan 1 onion sliced, 1 carrot sliced, 1 tablespoonful of butter hot, any trimmings of veal or liver you may have (if you have none, add a calf’s foot), and 2 quarts of broth or stock. Put in the beef; add pepper, salt, 3 cloves, 2 bay leaves, some parsley, chopped shallot

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