Veal Galantine

Ingredients

• Select a breast of veal about eighteen inches long by twelve wide
• Spread the inside of it with a layer of sausage meat
• highly seasoned with minced onion
• parsley
• and sweet-herbs
• Upon this lay a few thin slices of cold boiled ham
• and several strips of raw veal
• place it in a pot containing a hock of pork
• or a knuckle of veal well cracked
• a bouquet of herbs
• a sliced onion
• a sliced carrot
• and two or three stalks of celery
• Season a quart of the clear liquid thus left
• with a wineglass of sherry
• two tablespoonfuls of vinegar
• dissolve in it an ounce of gelatine which has been previously soaked in cold water for an hour

Method

1. 1

   Remove bone and gristle from veal, spread with sausage meat, layer with ham and tongue, roll up, bind, and sew in cloth.

2. 2

   Simmer in pot with pork hock and vegetables for at least four hours.

3. 3

   Cool in liquor, then place under weight.

4. 4

   Prepare aspic jelly with the cooking liquid and serve the galantine garnished with lettuce leaves.

As published

This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 75. The excerpt below is the record exactly as published.

Veal Galantine. — Select a breast of veal about eighteen inches long by twelve wide, and remove from it all bits of bone or gristle. Spread the inside of it with a layer of sausage meat, or of salt or corned pork finely chop- ped, and highly seasoned with minced onion, parsley, and sweet-herbs. Upon this lay a few thin slices of cold boiled ham and tongue and several strips of raw veal. Spread these with more of the force-meat, taking care not to bring it too near the edges, as it would then squeeze out when the galantine is rolled. Sprinkle chopped herbs and onion 285 WHAT TO EAT — HOW TO SEEVE IT over the inside, and roll up the piece of veal, the force-meat inside. Bind and skewer into shape, sew it up in a stout cloth, and place it in a pot containing a hock of pork or a knuckle of veal well cracked, a bouquet of herbs, a sliced onion, a sliced carrot, and two or three stalks of celery. Cover all with cold water, and let the pot, after coming gradu- ally to a boil, simmer at the back of the stove for at least four hours. Eemove the pot from the fire, and let the galantine become cold in the liquor ; then take it out, tighten the bandage about it, and place under a heavy weight for several hours; uncover, and surround with aspic jelly. To make this, clear the liquor in which the galantine was cooked by bringing it to a boil with the white and crushed shell of a freshly broken egg, straining it, as soon as the scum rises to the top, through a piece of thick cotton cloth. Season a quart of the clear liquid thus left with a wineglass of sherry, two tablespoon- fuls of vinega

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