Galantine of Veal and Ham

Ingredients

• Procure a breast of nice white veal
• make three pounds of sausage meat
• cut into small dice one pound of cooked ham
• cut into small dice one pound of ox-tongue
• and half a pound of fat bacon
• Skin two ounces of pistachio kernels
• Season with salt, pepper, and allspice

Method

1. 1

   Bone the veal, make incisions, mix sausage meat with diced ham, tongue, bacon, and pistachios.

2. 2

   Spread on veal, roll tightly, and boil with trimmings for three hours.

3. 3

   Press and glaze before serving.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 156. The excerpt below is the record exactly as published.

GALANTINE OF VEAL AND HAM. Procure a breast of nice white veal ; bone it, and remove all superfluous fat and skin ; lay it flat on the table, inside upwards. Make nine small incisions across this, without, however, cutting through the flesh ; make three poimds of sausage meat, spread this on a dish ; cut into small dice one pound each of cooked ham and ox-tongue, and half a pound of fat bacon; put these into the sausage meat. PRACTICAL HOUSEHOLD COOKERY. 353 Skin two ounces of pistacliio kernels, after having been scalded, and add them to the sausage meat. Season with salt, pepper, and allspice

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