Galantine of Beef

Ingredients

• One pound stewing steak
• Half a pound pork
• Six ounces white bread crumbs
• Two eggs
• One gill stock
• Pepper and salt
• Pinch of allspice
• Meat glaze

Method

1. 1

   Wipe the steak and pork, and remove any skin.

2. 2

   Cut the meat into small pieces, and pass it twice through the mincing machine.

3. 3

   Mix together the minced meat, bread crumbs, beaten egg, and stock, and season thoroughly.

4. 4

   Roll the mixture in a cloth, and tie the ends tightly.

5. 5

   Cook in a saucepan of boiling water, with a few vegetables to flavour, or in the stockpot for two and a half to three hours.

6. 6

   When cooked, remove the cloth, roll up the galantine in a dry cloth, tie the ends tightly.

7. 7

   Put the galantine between two plates, with a weight on the top.

8. 8

   When cold, remove the cloth, cut off thin slices from each end of the galantine, and brush over the top with a little liquid meat glaze.

9. 9

   Garnish it with parsley, and serve.

As published

This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 22. The excerpt below is the record exactly as published.

Galantine of Beef. One pound stewing steak. Half a pound pork. Six ounces white bread crumbs. Two eggs. One gill stock. Pepper and salt. Pinch of allspice. Meat glaze

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