Galantine of Beef (Galantine de Boeuf)

Ingredients

• £- lb. lean beef
• 6 oz. fat bacon
• £ lb. pork sausage meat
• 1 breakfast-cupful bread-crumbs
• 2 eggs
• A little stock
• 1 dessert - sp. chopped parsley
• 1 dessert - sp. chopped onion
• 1 dessert - sp. chopped pickles
• £ tea-sp. mixed spice
• 1 dessert-sp. mushroom ketchup
• Salt
• Pepper
• Some meat glaze

Method

1. 1

   Wipe the meat, remove all the skin and sinew and put it once or twice through the mincing machine with the bacon, which has been freed from rind and rust.

2. 2

   Put the minced meat into a basin, and add to it the sausage meat, bread-crumbs, parsley, onion, and pickles.

3. 3

   Season with pepper, salt, mixed spice and ketchup, and mix well together.

4. 4

   Then moisten with the eggs slightly beaten and a little stock or gravy.

5. 5

   Form into a roll, and tie into a pudding-cloth like a roly-poly.

6. 6

   Boil this in the stock pot until the meat is thoroughly cooked.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 344. The excerpt below is the record exactly as published.

Galantine of Beef (Galantine de Boeuf) £- lb. lean beef. 6 oz. fat bacon. £ lb. pork sausage meat. 1 breakfast-cupful bread-crumbs. 2 eggs. A little stock. 1 dessert - sp. chopped parsley. 1 dessert - sp. chopped onion. 1 dessert - sp. chopped pickles. £ tea-sp. mixed spice. 1 dessert-sp. mushroom ketchup. Salt. Pepper. Some meat glaze

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