Galantine of Beef

Preparation info

  • 6

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 1 lb. good stewing steak
  • ½ lb. bacon
  • 6 oz.


Cut the steak and bacon into very small pieces. Add the breadcrumbs, season liberally and mix well together. Beat the egg, add to it the stock and stir into the dry ingredients. Shape the mixture into a short thick roll and tie tightly in a greased cloth in a good shape. Boil gently in stock, or in water with vegetables added for flavour, for about 2 hr., or, if preferred, steam for 2½—3 hr. Wh