Veal Galantine
INGREDIENTS for good-sized galantine. A small breast of veal, 2lbs. of sausage-meat, highly flavoured with herbs, lb. of cooked tongue, some truffles, mushrooms, pistachio nuts and gherkins. AVERAGE COST, from 4s. 6d. to 5s.
Bone the meat and flatten it well out, and spread over a thick layer of sausagemeat; next a layer of small dice cut from tongue, truffles, mushrooms and gherkins, VEAL GALANTINE. over which scatter a few chopped pistachio nuts, and over this spread another layer of sausage-meat. Roll in a cloth, as a jam pudding, and boil for 6 hours. When half cold, tie up tight and press with heavy weights upon the top, and, when wanted, glaze, and serve garnished with some bright aspic jelly (which may be made from the stock in which the veal was boiled) and parsley. Cut off the outside slice before serving, that the pretty marbled appearance of the inside of the galantine may be shown.
TIME.-6 hours to boil.
SEASONABLE form March to October.
Veal, To Carve a Knuckle of. -The engraving, showing the dotted line VEAL, KNUCKLE OF, knife in carving this dish. The best slices are those from the thickest part of the knuckle, that is, outside the line A to B.
Veal, To Ragoût a Knuckle of. -INGREDIENTS for dish for 4 or 5 persons. -Knuckle of veal, pepper and salt to taste, flour, 1 onion, 1 head of celery, or a little celery-seed, 1 faggot of savoury herbs, 2 blades of pounded mace, thickening of butter and flour, a few young carrots, 1 tablespoonful of tomato sauce, 3 tablespoonfuls of sherry, the juice of 1/2 lemon. AVERAGE COST, 2s. 6d.
Cut the meat from a knuckle of veal into neat slices, season with pepper and salt, and dredge them with flour. Fry them in a little butter of a pale brown, and put them into a stewpan with the bone (which should be chopped in several places); add the celery, herbs, mace and carrots; pour over all about 1 pint of hot water, and let it simmer very gently for 2 hours over a slow but clear fire. Take out the slices of meat and carrots, strain and thicken the gravy with a little butter rolled in flour; add the remaining ingredients, give one boil, put back the meat and carrots, let these get hot through, and serve. When in season, a few green peas, boiled separately and added to this dish at the moment of serving, would be found a very agreeable addition. TIME.-2 hours.