Easy Gallantine

Ingredients

• Any left-over cold meat
• Any left-over cooked vegetables
• Stock
• Seasoning
• Leaf or powdered gelatine
• Hard-boiled egg

Method

1. 1

   Cut up meat and vegetables into dice.

2. 2

   Place in saucepan, cover with stock, add seasoning and bring to boil.

3. 3

   Melt gelatine and stir in.

4. 4

   Rinse pudding basin or mould with cold water, arrange slices of hard-boiled egg at bottom, pour in mixture, and leave overnight to set.

5. 5

   Turn out and serve cold.

As published

This recipe was extracted from The week end novels book of cookery (1920) by Allied Newspapers Limited, page 4. The excerpt below is the record exactly as published.

Easy Gallantine. Any left-over cold meat Stock Any left-over cooked vegetables Seasoning Leaf or powdered gelatine Hard-boiled egg

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