Galantine

Ingredients

• a glass of Marsala
• giblet and bone broth

Method

1. 1

   Roll the Galantine tightly in a clean cloth, twist the ends, tie them tightly, and sew down the hem.

2. 2

   Put cross-strings to keep the Galantine in shape.

3. 3

   Place it in a deep stewpan, cover with broth, boil once, then simmer gently for 2-3 hours.

4. 4

   Let it rest in the broth for 1 hour to cool, then drain, remove the cloth, wrap in a dry cloth, and place under a heavy weight until cold.

5. 5

   Melt off any fat, wipe carefully, and glaze to a pale-brown.

6. 6

   Garnish with aspic jelly and set in a cold larder.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 186. The excerpt below is the record exactly as published.

Galantine tightly in a clean cloth, rolling lengthwise. Twist the ends, tie them tightly, and sew down the hem with a few long stitches of fine twine. Put cross-strings to keep the Galantine in shape. It should be oblong. Now put the Galantine in a deep stewpan, cover it well with the giblet and bone broth GALANTINE 271 (to which a glass of Marsala

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