Cassell's dictionary of cookery

and truss or roll quails, or other small game, in the same way as for a galantine of fowl. Three or four birds will be required for a dish. If there is any difficulty about the boneing, any poulterer will do it. Bind each bird separately with tape, and tie it in a napkin. Put them into a stewpan with some good veal stock, a cow-heel, all the bones, a carrot, a large onion, stuck with one clove, a blade of mace, One tea-spoonful of salt, and one of pepper. Stew gently for nearly an hour. Let GAL ( 237 ) GAM them cool in their own stock, then take them, dress them between dishes, and put a weight on the top. Keducc the stock to jelly, clarify it, cut it into dice, or rough it, and use it for garnishing the dish in which the bii'ds arc served. When they are cold, the bandage must be carefully removed from them. .Sufficient, three or four for a dish. Probable cost, about Is. 6d. each, but quails are seldom offered for sale. Galantine of Sucking Pig.— Bone a young pig, which, for this purpose, ought not to be more than three weeks old. If this cannot be done at home, the butcher will do it. Lay it flat on the table, back downwards, and spread on it alternate layers of good forcemeat, truffles, pink ham, tongue, or anything which will look and taste well when the pig is cut into. Season each layer with pepper and salt, and roll the pig tightly, binding it well with tape. It ' will be more succulent if a few slices of fat ' bacon are fastened on the outside. Wrap it in a pudding-cloth, and simmer it gently in some good veal broth, in which may be put the bones of the pig, a large carrot, a blade of mace, twelve peppercorns, and some sweet herbs. When sufficiently cooked, let it cool in its own liquor, and when taken out, press it under a weight, and let it be eaten cold. Garnish the dish with aspic jelly, made of the liquor in which it was boiled. Time, three hours to scew the pig. Probable cost, varies from 5s. to 12s. Sufficient for a dozen people, or more. Galantine of Veal.— Remove the bones from a breast of veal, and lay it flat on the table, sldn downwards. Beat it well with, a chopper, in order to make it roU more easily. Take the hard-boiled yolks of ten eggs, and pound them to a paste; mix with them one dessert-spoonful of salt, a tea-spoonful of pepper, a dessert-spoonful of chopped parslej^ a dessert-spoonful of sweet herbs, powdered, a tea-spoonful of anchovy sauce, and half a teaspoonful of pounded mace. Brush the veal over thickly with beaten egg, and spread the paste on evenly, and place over it strips of veal forcemeat {see Forcemeat of Veal), the hardboiled eggs, cut into thin slices, three or four truffles, cleaned and sliced, a few mushrooms, cut into small pieces, and a pound of lean ham. Arrange these prettily on the meat, so that they will look well when the galantine is cut. Season rather highly, and roll the veal as tightly as possible, binding it with tape. Sew it in a cloth and put it into a saucepan, with some good veal stock, the bones, a carrot, a ; large onion stuck with two cloves, a bunch of , sweet herbs, and a little salt and pepper. Let \ it simmer gently for six hours, and cool in the I liquid.