Galantine Of Veal
From Mrs. Beeton's household management (1907).
A historical recipe
Mrs. Beeton's household management, by Mrs. (Isabella Mary) Beeton (1907).
United Kingdom
Known as a British recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Printed in United Kingdom: that says where the book was made, not where the dish comes from.
Ingredients 3 ingredients
Possible health benefits
General information, not medical advice.
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Carrot
High in vitamin A · 835 µg per 100 g, 104% of the reference intake per 100 g
- Vitamin A contributes to normal iron metabolism.
- Vitamin A contributes to the maintenance of normal mucous membranes.
- Vitamin A contributes to the maintenance of normal skin.
3 more authorised claims
- Vitamin A contributes to the maintenance of normal vision.
- Vitamin A contributes to the normal function of the immune system.
- Vitamin A has a role in the process of cell specialisation.
Vitamin A is a fat-soluble vitamin that is naturally present in many foods. Vitamin A is important for normal vision, the immune system, reproduction, and growth and development. NIH fact sheet
Source of vitamin K · 13 µg per 100 g, 18% of the reference intake per 100 g
- Vitamin K contributes to normal blood clotting.
- Vitamin K contributes to the maintenance of normal bones.
Vitamin K is a nutrient that the body needs to stay healthy. It’s important for blood clotting and healthy bones and also has other functions in the body. NIH fact sheet
Source of potassium · 320 mg per 100 g, 16% of the reference intake per 100 g
- Potassium contributes to normal functioning of the nervous system.
- Potassium contributes to normal muscle function.
- Potassium contributes to the maintenance of normal blood pressure.
Potassium is a mineral found in many foods. Your body needs potassium for almost everything it does, including proper kidney and heart function, muscle contraction, and nerve transmission. NIH fact sheet
Nutrients per 100 g of “Carrots, raw”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Ingredients.
- — A small breast of veal, \ or 2 Ib.
- of sausage meat, 2 or 3 rashers of bacon (ham or tongue may be substituted), i hardboiled egg, glaze (see p.
- 137), salt, pepper, a grate of nutmeg, ground mace, ground cloves.
- Method.
- — Bone the veal, and flatten it out on the table.
- Season well with salt and pepper, spread on £ the sausage meat in an even layer, distribute narrow strips of bacon and slices of egg over the surface, add mace, nutmeg, and cloves in very small quantities, and a liberal seasoning of salt and pepper, and cover with the remainder of the sausage meat.
- Roll the meat up tightly, wrap it in a pudding cloth, secure the ends with string, put the roll into boiling stock, or into boiling water, to which has been added the veal bones, i or 2 onions, i or 2 small carrots, i turnip, celery, salt and peppercorns, and cook gently for 3 or 3^ hours.
- When cooked and nearly cold take off the cloth, which always becomes loose, re-roll, tie tightly as before, and press the galantine between two boards or dishes until cold.
- Before serving brush over with glaze, and garnish with parsley, and, if liked, some fancifully-shaped, or coarsely-chopped aspic jelly.
- Time.— From 3 to 3^ hours, to boil the galantine.
- Average Cost, \Mhv CALVES SHOULD BE KILLED.— A calf should not be killed under 4 weeks;
- the flesh prior •ime lacks firmness, due development of muscular fibre, and is deficient in the animal juices on which the flavour and nutritive properties of the flesh depend.
- The calf is considered to be in prime condition at 10 weeks, and should then weigh from 16 to 18 stone.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board
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Grater
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Pastry brush