A VEAL GALANTINE

Common-sense cookery for English hous... · Kenney-Herbert, A. R. (Arthur Robert), 1840-1916 · 1905

Source: Common-sense cookery for English households : with twenty menus worked out in detail
Time: Cook: 240 min Total: 240 min
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (7)

for the galantine

A piece of about six pounds' weight ↝ Veal, loin, separable lean only, raw [Lamb, Veal, and Game Products]

for the forcemeat

one pound of lean veal ↝ Veal, shank, separable lean only, raw [Lamb, Veal, and Game Products]
one pound of fat bacon

for packing the galantine

three-quarters of a pound of cooked tongue ↝ Tongue [Liver and organ meats]
Take out the kidney ↝ Kidney [Liver and organ meats]

for the broth

the bones ↝ Veal, loin, separable lean and fat, raw [Lamb, Veal, and Game Products]
vegetables in like proportion ↝ Raw vegetable, NFS [Other vegetables and combinations]

Instructions (10)

Bone the loin, and put the bones to make broth, adding vegetables in like proportion as soon as boiling commences.
Take out the kidney and suet, cutting the kidney into squares, and reserving the suet for any other purpose.
Lay the boned joint on a board.
Spread a layer of forcemeat about an inch thick over the joint.
Place the tongue, cut into squares, and the kidney over the forcemeat.
Cover with another layer of forcemeat.
Draw the ends of the loin together, stitch it up, and secure firmly with tapes, keeping it in an oblong shape.
Wrap it in a cloth and cover it with the broth.
Simmer for four hours after once boiling.
Finish as described in the first case.

Original Text

A VEAL GALANTINE is an excellent thing for luncheon or supper. The loin is the best part to choose, but a breast may be used with good effect. If the butcher be told that the joint is to be boned and rolled he will cut it accordingly. A piece of about six pounds' weight will make a nice galantine, with one pound of lean veal and one pound of fat bacon for the forcemeat, and three-quarters of a pound of cooked tongue.
Bone the loin, and put the bones as in the former case to make broth, vegetables in like proportion being added as soon as the boiling commences. Take out the kidney and suet, cutting the former into squares, and reserving the latter for any other purpose. The pieces of kidney are to be used with the tongue in packing the galantine. For the rest, lay the boned joint on a board, spread a layer of forcemeat as in the case of the fowl galantine over it about an inch thick, over this put the tongue, cut into squares and the kidney, cover with another layer of forcemeat, draw the ends of the loin together, stitch it up, and secure the whole firmly with tapes, keeping it in an oblong shape, wrap it in a cloth as previously described, and cover it with the broth, simmering after once boiling for four hours. Finish exactly as in the first case.

Notes

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