Beef Roll

A cold, glazed galantine, this beef roll is attractive to look at and very tasty. It may be accompanied by various salads for a summer lunch or buffet supper. It also makes delicious sandzuiches.

2 lb. beef, minced

2 lb. bacon, chopped or cut into very small pieces

1 onion, finely chopped

12 oz. fresh breadcrumbs

1 tablespoon chopped parsley

1 teaspoon dried basil

1 teaspoon ground allspice

1 teaspoons French mustard

1 teaspoons salt

2 teaspoon black pepper

2 eggs, lightly beaten

4 fl. oz. cider

4 oz. stuffed olives, cut in slices

6 pints water

2 carrots, cut in halves

2 small turnips, cut in halves

1 celery stalk, cut in pieces

1 small onion, cut in half bouquet garni, consisting of parsley sprigs,

1 thyme spray and a small bay leaf tied together

2 oz. gelatine

10 fl. oz. beef stock -½ teaspoon white pepper

In a large bowl, mix the beef, bacon, onion, breadcrumbs, parsley, basil, all-spice, mustard, 1 teaspoon of salt and the pepper together. Add the eggs and enough cider to make the mixture hold together. Mix thoroughly, using your hands. Carefully stir in the olives.

On a wet board, shape the meat mix-ture into a roll. Fold a sheet of grease-proof or waxed paper in half and place the roll in the centre. Fold the paper round the meat and tie it at the ends. Dip a clean cloth in hot water and wring it out.

Place the meat roll on the cloth, fold the cloth firmly round the meat and sew it, or tie it, in place.

Put the water in a large pan and add the carrots, turnips, celery, small onion, bouquet garni and the remaining 2 teaspoons of salt. Bring the water to the boil. Put the meat roll in the water, cover, reduce the heat to low and simmer for 2 hours.

Lift the meat roll out carefully. When it is cool enough to handle, pull the cloth tightly round the roll to make a neat, smooth shape. Refrigerate for at least 12 hours.

Remove the cloth and paper and place the meat roll on a serving dish.

To make the glaze, put the gelatine in a quarter of the stock, in a small pan over low heat, stirring with a wooden spoon until liquid is clear. Add the remaining stock and add the pepper.

Cool the stock-and-gelatine mixture in the refrigerator until it begins to thicken. Brush it over the meat roll, coating it at least 3 times. Serve the galantine cold, cut into thin slices.

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