GALANTINE OF BEEF

Ingredients

• half a pound of bread crumbs
• 1 pound of sausage meat
• some chopped parsley
• thyme
• marjoram
• seasoning
• 6 eggs
• spice
• Cut a piece of corned beef, weighing about 5 or 6 pounds

Method

1. 1

   Mix together half a pound of bread crumbs, 1 pound of sausage meat, some chopped parsley, thyme, marjoram, seasoning, 6 eggs, and spice.

2. 2

   Cut a piece of 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; tie in a cloth, and boil on a slow fire for five hours.

3. 3

   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 Cold dishes for hot weather (1896) by Ysaguirre., page 5. The excerpt below is the record exactly as published.

seasoning of cloves, pepper, bay- leaves, mushrooms, a little catsup, and a few button onions ; simmer till the meat is quite tender ; serve the meat dry ; strain the gravy and boil it slowly for an hour, when it will jelly ; glaze the meat with the jelly. (2.) Slice and fry to a nice brown 2 onions ; cut a quarter of a pound of bacon into small MEATS 17 pieces; dip them into 3 tablespoonfuls of vinegar ; make deep holes in a nice piece of beef weighing about *4 pounds, into which put the badon ; rub the beef well with all- spice, cloves, 2 blades of mace, salt, pepper, a bunch of sweet herbs, all finely minced ; place the beef in a saucepan ; pour over it the vinegar, a small glass of currant jelly, the juice of a lemon ; add a carrot, turnip, a bead of celery, and the spices ; allow to sim- mer gently for four or five hours. Take up and set on a dish to cool. BEEF BODILLI Cut cold beef into slices about half an inch thick and ^ about two inches wide ; make a dressing of finely chopped shallots, parsley, pepper, salt, mustard, egg, oil, and vinegar ; pour the mixture over the beef ; serve gar- nished with water-cress. COLLARED BEEF Lard a piece of corned beef ; make holes in it, and fill with a dressing of bread crumbs, suet, parsley, grated lemon -peel, 18 COLD DISHES FOR HOT WEATHER sweet herbs, pepper, salt, nutmeg, and the yolk of an egg mixed well together ; bake with a little water, whole peppers, and an onion. Serve cold. DATIBE GLACE Take a piece of lean beef ; make holes in it, and fill them with strips of fat which have previously been rolled in powdered sage, pepper, allspice, salt, and a little minced shallot. Boil 2 calf's feet to a jelly ; strain and set aside to cool. Place the meat in a pan with the jelly ; add to it some cloves ; cover very tightly and cook for four hours. Place in a deep dish ; pour the jelly over it ; cool and put on the ice. FORCED BEEF Lard a piece of fresh corned beef ; make holes in it, and fill them with bread crumbs, suet, parsley, grated lemon-peel, sweet herbs, pepper, salt, nutmeg, and the yolk of an egg, mixed so as to make a stuffing ; bake in a pan with a little water and wine, whole pep- per, 2 bay-leaves, and an onion. When done MEATS 19 skim off the fat; put the meat in a dish and pour the liquor over it; set aside to cool. GALANTINE OF BEEF Mix together half a pound of bread crumbs, 1 pound of sausage meat, some chopped parsley, thyme, marjoram, season- ing, 6 eggs, and spice. Cut a piece of corned beef, weighing about 5 or 6 pounds

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