A Very Simple Galantine

Preparation info

    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About


  • 1 lb. (½ k.) veal
  • 1 lb. (½


Remove the skin, bone and gristle from the veal and gammon and then mince. Mix in the crumbs and seasoning to taste, and add the finely chopped almonds. Beat the eggs slightly and dilute with a little of the stock, then stir into the meat mixture. Form into a roll. Tie in a wet pudding cloth. Boil gently in stock for 2 hours. When cold, lift and pour over some of the nearly-cold stock. Arrange