Galantine of Fowl

Ingredients

• 1 fowl
• 1 hard-boiled egg
• 1 teaspoonful salt
• £ teaspoonful grated nutmeg
• i lb. sausage meat
• pint stock
• teaspoonful pepper
• £ oz. gelatine
• lb. ham or lean bacon
• 1 teaspoonful Liebig Company’s extract of meat

Method

1. 1

   Bone the fowl.

2. 2

   Place it on a board with the skin downwards, cut the ham into dice, the egg into slices, spread half the sausage meat over the fowl, lay on it half the ham and egg, sprinkle over it salt and pepper and a little nutmeg, cover with remainder of the sausage meat, put rest of the ham on the top, also the salt, pepper, and nutmeg.

3. 3

   Roll the fowl up tightly, place it in a cloth which must be sewn very securely, tied both ends with string; put the galantine into the stock-pot and simmer gently for an hour to one-and-a-half hours, take out of the pot, and when slightly cooled, tighten the cloth, place between two tins with heavy weight on top, set aside until quite cold.

4. 4

   Glaze. — Put the half-pint of stock, the Liebig Company’s extract and gelatine in a saucepan, boil quickly till reduced to one tablespoonful, taking off the scum as it rises.

5. 5

   Take the cloth of the galantine and paint it quickly with the glaze.

6. 6

   Garnish with chopped aspic jelly and parsley.

As published

This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 17. The excerpt below is the record exactly as published.

GALANTINE OF FOWL. INGREDIENTS. 1 fowl 1 hard-boiled egg 1 teaspoonful salt £ teaspoonful grated nutmeg i lb. sausage meat \ pint stock \ teaspoonful pepper £ oz. gelatine ^ lb. ham or lean bacon 1 teaspoonful Liebig Company’s extract of meat

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