Galantine Of Veal Recipe

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Ingredients for Galantine Of Veal

Bone, trim and wipe the meat, remove 1 pound of the meat and pound this in a mortar with bacon; season with powdered spice and sweet herbs, pepper and salt to taste.
Pass the mixture through a sieve.
Cut the tongue into one inch squares; cut truffles each into three or four pieces.
Sprinkle the breast of veal with salt and pepper, lay the pounded meat, truffles and tongue on it, roll it up neatly and tie tightly in a cloth.
Place in a stew kettle the trimmings, the calf's foot, vegetables and seasonings.
Fill the kettle half full of cold water and bring slowly to a boil, when boiling add the meat roll.
Let boil fifteen minutes, skim, reduce heat, and cook for two and one-half hours, or until meat is tender.
Place the roll on a hot platter; when slightly cooled take off the cloth and tie up with a fresh one.
Press between two plates until cold.
When ready to serve, remove cloth, glaze with a cold jelly made from the boiled down liquor.