Beef Galantine

From 1922:

Mince 1 lb. each of good steak and ham, add ½ lb. fine breadcrumbs, a little powdered mace, ½ a nutmeg, grated, and a seasoning of salt and pepper. At the last, stir in two well-beaten eggs. Knead all very smoothly. Form into a roll; tie tightly in a cloth wrung out of boiling water, and boil steadily for three hours; the water must be boiling when it is put into it. When done, take off the cloth, being careful not to break the roll, and put it on end, on a dish with another dish, with a weight on it on the top. When quite cold, brush it over with melted glace, and garnish with sliced beetroot, slices of lemon, and sprigs of parsley.

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