Galantine

Ingredients

• Choose a large fowl or hen turkey, weighing from three and a half to four pounds
• have ready two pounds of lean veal
• three of fat bacon
• one pound of cooked tongue
• add five ounces of onion
• of turnip
• of carrot
• one ounce of celery or a pinch of celery seed
• seasoning with half an ounce of spiced salt

Method

1. 1

   Bone the bird and prepare a broth with giblets.

2. 2

   Make a forcemeat with veal and bacon, season, and add mushrooms.

3. 3

   Pack layers of forcemeat, meat, bacon, and tongue into the bird.

4. 4

   Roll tightly in a cloth and cook in broth.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

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. — A Galantine is a valuable cold dish for luncheon, but it cannot be made unless the cook knows how to bone. Galantines are too often tasteless and insipid, but this will not be the case if Wyverns directions are followed. Choose a large fowl or hen turkey, weighing from three and a half to four pounds, and have read)- two pounds of lean veal, three of fat bacon, and one pound of cooked tongue. Pluck and clean the bird, save all the giblets, scald them, cut them up small, and put them on the fire, covered with water to make broth. Now bone the bird. When you sever the pinions, legs, and TO PREPARE POULTRY AND GAME 270 neck, draw the skin cai’efully over the places and sew them up, so that the outer skin may be as whole as possible. Cut off all the meat from the pinions and legs, removing the sinews. If the bird is very old it is wise to pass this portion of the meat once or twice through the mincing machine. Flatten the carcase with the cutlet-bat. Break up all the bones that have been taken from the bird, and add them to the giblets. Put in a little more water, so as to cover the whole, and gradually in- crease the heat. When the broth boils add five ounces of onion, of turnip, and of carrot, all sliced, one ounce of celery or a pinch of celery seed, and a bunch of herbs. These vegetables will check the boiling, but as soon as the broth bubbles again reduce the heat to simmering. Make a forcemeat with the veal and two pounds of the bacon, pounding them thoroughly, and seasoning with half an ounce of spiced salt

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