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Galantine of Beef

A rolled beef and ham mixture seasoned with spices, baked in water, then glazed.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Parsley and pepper match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Galantine of Beef

Ingredients

Directions

Prepare the meat

  1. Remove the skin and fat from the steak and ham.

  2. Pass the steak and ham through a meat grinder.

Mix and shape

  1. In a bowl, combine the ground meat with bread crumbs, mixed spice, and parsley; mix thoroughly.

  2. Add the beaten eggs, pepper, and salt; mix until well combined.

  3. Shape the mixture into a roll on a floured surface.

  4. Wrap the roll in a floured cloth and tie it securely.

  5. Sew down the side with cotton.

Cook and serve

  1. Place the wrapped roll in boiling water and simmer for 1.5 hours.

  2. Remove from water and roll again in the cloth; let cool.

  3. Brush the cooled roll with glaze and garnish with fresh salad or tomato.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Ham + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  3. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  4. Bread + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together8,588 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Bread + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Stewing steak
Provides the main meat body and chew of the galantine.
Smoked ham
Adds savory, smoky flavor and fat that keeps the roll moist.
Eggs
Bind the ground meat so the roll holds its shape when sliced.
Bread crumbs
Absorb juices and fat, helping the mixture stay tender and cohesive.

The step that matters

Wrapping and tying the roll tightly. A firmly wrapped, tightly tied roll keeps the ground meat compact during simmering, so it sets into a neat, sliceable shape rather than falling apart in the water.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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