Farce For Galantine Of Veal A La Francaise

Take two and a half pounds of fresh loin of pork, one pound fat and lean bacon, and two pounds fillet of veal, cut up small and pass twice through a sausage machine; season with salt and coralline pepper, mix in two whole raw eggs and two wineglassfuls of sherry; mix up together, and then use.

Gravy For Galantine Of Veal A La Francaise

Take three quarts of the liquor in which the galantine was cooked, freed from fat, add two ounces of Marshall's gelatine to each quart, flavour with sherry and a little salt, allow four whites of eggs to each quart to clarify; bring to the boil, then strain, and use when cool. The rest of the stock can be used up for soup.

York Ham A La Polonaise Jambon De York A La Polonaise

Take a very small York ham and soak it for twenty-four hours in cold water, remove with a knife all the underneath dry part, tie it up in a cloth and put in boiling water, and allow about twenty minutes for each pound; then take up, remove the cloth, and trim off the skin carefully with a sharp-pointed knife. Place the ham in another stewpan, with about half a pint of champagne, and let it simmer in this for about half an hour either on the stove or in the oven; then take up the ham, brush it all over with good clear warm glaze, place it in a baking-tin, and put it to crisp in the oven for about fifteen minutes; then take up, brush over with a little more warm glaze, place a frill on the bone, and serve on a hot dish with Polonaise sauce (see recipe) handed in a sauceboat. This is a nice dish for second course, luncheon, etc.

Spanish Ham Jambon A I'espagnole

Scrape the ham well and trim off any dry parts, put it to soak in cold water for about twenty-four hours, occasionally changing the water; tie it up in a buttered cloth, and put it in a stewpan with peeled and sliced onion, carrot, turnip, celery, leek, herbs (thyme, parsley, bayleaf, basil, and marjoram), a few peppercorns, one or two blades of mace, eight or ten cloves, and a pint of sherry; let it draw down in this until it has absorbed all the wine, then cover it with really well-flavoured stock made from cooked meat bones, and any game or poultry bones can be used to flavour it, and cook, allowing twenty minutes for each pound up to twelve pounds, and a quarter of an hour for every pound beyond; then leave it in the mirepoix till cold, take up, remove the cloth and the skin from the ham, and very neatly trim off any fat which looks rough. If the ham has to be served cold, glaze it over, dish it up, and garnish with aspic jelly or picked parsley; place a frill on the knucklebone, and serve. If to be served hot, put it into a pan with a pint of sherry after it is trimmed, and boil the sherry with the ham; dish up and glaze it over, using a brush for the purpose; strain the liquor from the braise and remove the fat from it; take half a pint of good Espagnol sauce (vol. i.), add to the sauce the reduced liquor in which the ham was cooked, and a wineglassful of sherry, two or three washed fresh mushrooms, a pinch of castor sugar; boil up together, keep skimmed while cooking, then tammy, and use.