THE GALANTINE.

Sun (Christchurch), Volume I, Issue 173, 27 August 1914, Page 8

THE GALANTINE.

HOW TO MAKE IT AT HOME. , Galantine is seldom made at home. It is regarded as too complicated for tlie powers of the ordinary housewife who possesses only plain cookery utensils. Yet a galantine can be concocted with very little trouble, and can be turned out to look as well as if made by skilful professional hands; The flavour of the home production will be superior to that o'f the bought galantine, and it will be more substantial as : a dish, writes a correspondent of the "Manchester Guardian."' Yeal is particularly tasty in a galantine. The breast is the part required, and this can be bought for 8d or TOd per pound. Three pounds of veal makes a nice-sized dish, but care must be taken that the breast, is a meaty one and perfectly sweet. In addition to the veal provide one pound of pork sausagemeat, one. egg. (hard boiled), three ounces of bacon, uncooked, rather fat, and cut in a slice, two«ounces of mushrooms, and seasoning of salt and black pepper. \ .... Besides these some potherbs, a- bouquet garni, and '.Wo. cloves will be re-quired-—the po&herbs may* consist of a good-sized carrot; and two onions, also good sized; in the winter a small turnip and four sticks of celery can be "added, and are an improvement; -The bouquet * garni should be made up with one sprig of marjoram, two sprigs of-thyme, three or four sprigs of parsley, and a bay leaf. the herbs round with the „ bay leaf and tie in place with string. Tli<j bouquet may be varied by other herbs or added to, but marjoram and thyme are sufficiently savoury, and the quantity here given' is enough for a small amount of meat. ' Lay the piece of breast of veal on a pastry board, with the outer side towards the board, and with a sharppointed knife remove the bones, pieces of gristle, and the white tough pieces of skin which will be found between the layers of meat, usually at the end. - Then turn the meat over and pare off the hard skin on the surface of the veal. Re-turn the breast, lay it quite straight, pound the sausage-meat or beat it well with a wooden spoon, adding the mushrooms, chopped fine. The sausage-meat . is more smooth if passed through a coarse wire sieve, but this involves a good deal of extra labour, and can be - dispensed with if the sausage has been finely chopped and is free from gristle. Spread the sausage and mushroom over tlie veal, cut the bacon in strips about two inches long and half an inch thick, Jay them at intervals over the sausage, and in the spaces between- the bacon place pieces of egg; add but bear in mind that sausage-meat is often rather highly seasoned. THE COOKING OF IT. The galantine is. now ready to roll up, and this must be done by turning the two longest edges just over so as to keep the stuffing well in, then fold one edge over to the middle of the veal, and then the other far enough to make a long roll. Spread a pudding-cloth on part of the board, lay the galantine in t]jie centre of it, and fold the sides over, taking care that the join of the cloth comes -where the galantine is also joined. This will be the underside when dished. Squeeze each end of the floth together and tie it with string like a roly-poly pudding. It is now ready to be cooked. The bones, as soon as they have been removed from the meat, should be placed in a saucepan large enough to hold the galantine without bending it, arid enough water to them so that the galantine will be well covered whilo boiling. Boil up the bones and sltim Avell, then adit tlie vegetables, prepared and cut up, the bouquet garni and seasoning of salt and pepper-corns (stick the cloves into the onion), boil up after the vegetables are in, and then simmer gently. When the galantine is ready lav it in the saucepan, boil up, and simmer for two and a half hours. Take up the galantine, remove it from tho cloth, wring the cloth out in hot water to free it from shreds of meat or vegetable, tie up the galantine, and this time, after tying one end, shake the meat weil down and tie the other end very tightly to make it a good , shape. Lay it on a dish, place another dish over it with weights on the top. Leave it till quite set; it is then ready to glaze. The glaze is made by straining the stock in which the veal was boiled, removing all fat, and boiling it quickly until it is quite brown and thick. Skim it while boiling. Brush the glaze over the veal, giving it two coats, and decorate with thin slices of cucumbe- and radish cut out in "fanciful shapes, cress, or dish plain with parsley. Chicken' galantine may !.ic prepared like veal, but a chicken is more complicated to bone.