Galantine of Rabbit

Ingredients

• a couple of young rabbits
• a good meat stuffing
• a layer of ham
• a layer of hard eggs
• forcemeat
• stock
• salt
• coarse pepper
• roots and onions
• a large bunch of parsley
• shalots
• a clove of garlic
• cloves
• thyme
• bayleaves
• basil

Method

1. 1

   Bone rabbits and lay on a cloth.

2. 2

   Add meat stuffing, ham, and hard eggs in layers.

3. 3

   Cover with forcemeat, roll up, wrap in cloth, and boil in stock with seasonings for three hours.

4. 4

   Cool, remove cloth, and serve cold.

As published

This recipe was extracted from Dressed game and poultry à la mode (1888) by Harriet Anne de Salis, page 28. The excerpt below is the record exactly as published.

Galantine of Rabbit. Take a couple of young rabbits, bone, and lay them on a linen cloth ; lay over them a good meat stuffing seasoned to taste, putting over this stuffing, which should be laid on about the thick- ness of a crown, first a layer of ham cut in slices, and then a layer of hard eggs. Cover these layers with a little forcemeat, roll up the meat, taking care not to displace the layers, and cover it with thin slices of fat bacon, wrapping the whole in a cloth ; wind some packthread round it and let it boil three hours in stock, adding salt and coarse pepper, some roots and onions, a large bunch of parsley, shalots, a clove of garlic, cloves, thyme, bayleaves, and basil

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