| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats |
Scottish |
Scottish |
8 |
servings |
INGREDIENTS
| 3 |
lb |
Thick breast venison |
| 1/2 |
lb |
Raw ham or Ayrshire bacon |
| 3 |
|
Hard-boiled eggs |
| 3 |
|
Cloves garlic |
| 1 |
|
Sprig thyme and marjoram |
| 1 |
lb |
Pork sausage-meat or minced pork |
| 6 |
|
Black peppercorns |
|
|
Salt and pepper to taste |
| 4 |
pt |
Water |
INSTRUCTIONS
Bone venison, cut away any gristle.
Cube ham, mix with sausage-meat, or minced pork, and garlic.
Boil venison bones with water, salt and herbs.
Spread half sausage-meat over venison.
Spread eggs cut in half on top of venison.
Spread rest of sausage-meat on top of eggs.
Season well.
Roll up carefully, put in a large floured cloth, tying ends securely.
Place in venison bone stock, cover, simmer gently for 4 hours.
Leave to cool in water. When cold remove from stock.
Take off cloth, place galantine in dish which just fits it.
Cover with foil, put a weight on top, chill over-night.
Serve cold, cut into slices.
Converted by MC_Buster.
NOTES : This recipe was popular in the last century when people cooked
fulltime in their kitchens, but with a little planning can be cooked on one
evening and served the next. It can also be used for chopped hare with pork
belly, or with flank of beef.
Converted by MM_Buster v2.0l.
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