BEEF GALANTINE
On« pound of beef steak, Sib breadcrumbs, lib ham, a little mace, half a small nutmeg, pepper and salt to taste, two eggs, glaze. Mince the steak and ham* finely through a mincing machine. Then mix with them the breadcrumbs and mace. Season it highly with salt, pepper, and nutmeg. Beat up the eggs, then mix thoroughly with the other ingredients. It will really have to be well kneaded, or it will not get properly and evenly mixed. Make it into a neat roll, tie it up very tightly in a cloth which has first been wrung out in boiling water. It should then be boiled foT three hours in a saucepan of water, to which add a carrot, turnip, onion, and small bunch of herbs. It requires boiling for three hours, then the cloth is taken off, and the galantine rerolled tightly in it. Next put the roll on a dish with another dish placed an top; on this place two flat irons, theft leave till the roll is cold. Next day melt a piece of elftze, *nd hnyb it all vm Hm «1L ■
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https://paperspast.natlib.govt.nz/newspapers/OW19021224.2.223.4
Bibliographic details
Otago Witness, Issue 2545, 24 December 1902, Page 61
Word Count
187BEEF GALANTINE Otago Witness, Issue 2545, 24 December 1902, Page 61
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