WW1 Rationing: War Galantine
During the War period this would have been boiled in a cloth. Baking it in a loaf tin lined with bacon and topped with beef dripping is actually delicious. Bulk is added with red lentils to which I have added the zest of a lemon and an extra tablespoon of mixed herbs.
If you would like to produced the genuine article, follow Granny Dot’s instructions. For something which is adapted a little, and which you will be very happy to eat, follow mine (n.b. bacon would have been limited, though were you making this during the war, you could always have saved your rations up for the event)!
‘Ingredients. – 4 oz. of raw beef, 8 oz. cooked red lentils, 4 oz. sausage meat, 6 oz. fine dry bread-crumbs, one teaspoonful each of chopped parsley, grated onion, and mixed herbs. Salt and pepper to taste.
Method. – Mix all the ingredients with one raw egg beaten up with about one gill of stock. Form into a roll and tie in a well-foured clean cloth, leaving room for the roll to swell. The cloth must be wrung out in boiling water before flouring or the flour would not adhere. Place in boiling stock or water and simmer for two hours. Remove and strain and glaze with melted glaze. If preferred add two ounces of chopped nuts to the galantine. The stock or water it was cooked in, if well skimmed, should be used as a foundation for a thick soup.’
(The Eat-Less-Meat Book, 1917, Mrs C. S. Peel)
1. Set the oven to 190 degrees C.
2. Line a loaf tin with bacon.
3. Combine all of the above, other than the dripping and the bacon, in a bowl.
4. Push it on top of the bacon and fold the bacon over the top, dotting with dripping.
5. Put it in the oven for about 45 minutes.
6. Remove and serve as is or with tomato sauce or gravy.