Galantine of Veal

Ingredients

• About 4 lbs. breast veal
• 1 lb. mincemeat
• 2 ozs. ham
• Black pepper
• Salt
• Truffles (if obtainable)
• Herbs
• Pate-de-fois gras

Method

1. 1

   Get the breast of veal, cut away skin, bones, and gristle.

2. 2

   Beat the meat flat, layer with mincemeat, ham, chopped mushrooms, herbs, black pepper, and salt.

3. 3

   Roll tightly, tie securely, and boil for two and a half hours.

4. 4

   Place between two dishes with weights until cold, then slice.

As published

This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 46. The excerpt below is the record exactly as published.

^GALANTmE OF VEAL. About 4 lb,s. breast veal ^ tin mushrooms 1 lb. mincemeat Black pepper 2 ozs. ham Salt Truffles (if obtainable) or Herbs Pate.-de-fois gras Most people think it is impossible to make this dish and similar ones in North Queenslrand, but I find no diffi- culty wh^atever, and it is especially easy to make it extra goo4 ; nearly all the ingredients can be obtained from the leading grocers. If you cannot get truffles get a tin or two of pate-de.-fois gras and mix with the mincemeat. Mode. — Get the breast of veal, cut away all the out- side pieces of skin, the bones and gristle, with a very sharp knife, taking great care not to cut through the meat, beat out the meat as flat as possible, put on a layer of the mincemeat and ham (pate-de-fois gras

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