Beef Galantine


  • 1 lb. stewing steak
  • 6 oz. streaky bacon
  • 8 oz. beef sausage meat
  • salt and pepper to taste
  • good pinch dried herbs
  • 2 oz. soft white breadcrumbs
  • 2 eggs
  • little beef stock
  • ½ pint aspic jelly


Put the beef and bacon together through the mincer, using a fine blade, then bind together with all the other ingredients except the aspic, and add only sufficient stock to give a mixture you can form into a loaf shape. Well grease a loaf tin with lard, put in the mixture and cover with greased greaseproof paper (or kitchen foil). Steam for 2 hours. This may be done in the oven, by placing the loaf tin in a shallow roasting tin with water half way up its sides. Cool, turn out, and when quite cold, coat with aspic jelly. Serve in slices.