VEAL GALANTINE
FOR SUNDAY’S SUPPER. Bone a breast of veal and flatten out. Sprinkle with salt and pepper and a little grated lemon rind. Remove the centres of 11b. pork sausages and spread over the veal, on top of this place slices of streaky bacon. Roll 'up and tie securely with string. Roll in a pudding cloth and boil in salted water 2| hours. Take up and drain, then place in a loaf pan. Place a heavy weight on top and press until cold. Now remove cloth and glaze with the following: £- cup stock, 1 teaspoon meat extract, and 1 teaspoon gelatine, all melted together. Brush over with a pastry brush, allow to set, then give it another coat. To serve, cut into thin slices.
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https://paperspast.natlib.govt.nz/newspapers/WAITA19411029.2.6.3
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Wairarapa Times-Age, 29 October 1941, Page 2
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125VEAL GALANTINE Wairarapa Times-Age, 29 October 1941, Page 2
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