Practical household cookery

Any kind of small birds, such as larks, sparrows, wheatears, &c., &c., can be used for this pudding. Pick three dozen birds, clean, cut off the heads and feet and draw the gizzards ; cut also half a pound of streaky bacon in small dice, free from rind. Line a pudding basin, previously buttered, with paste made as for beefsteak and oyster pudding ; put in it a layer of birds and bacon alternately ; season with pepper, chopped parsley, shalots, a little grated nutmeg, and salt ; make another layer of birds, bacon, and seasoning till all are used; moisten with a gill of good broth, cover the basin with paste as previously described, tie it round with a pudding cloth, and boil two hours and a half ; when ready remove the cloth, turn the basin over a dish, remove it carefully without breaking the paste, and serve with some good gravy poured under. 705. GALANTINE OF VEAL AND HAM. Procure a breast of nice white veal ; bone it, and remove all superfluous fat and skin ; lay it flat on the table, inside upwards. Make nine small incisions across this, without, however, cutting through the flesh ; make three pounds of sausage meat, spread this on a dish ; cut into small dice one pound each of cooked ham and ox-tongue, and half a pound of fat bacon; put these into the sausage meat. Skin two ounces of pistachio kernels, after having been scalded, and add them to the sausage meat. Season with salt, pepper, and allspice. Mix the lot well together with the hands, then spread this forcemeat on the veal and roll it tight; butter a pudding-cloth, place the veal on it, and roll up again very tight ; fasten at each end with string, thus giving it the appearance of a cushion ; put it in an oval stewpan, with the bones chopped up and the trimmings of veal, two calf's feet in halves, one carrot, one onion with four cloves stuck in it, and a '* bouquet garni ; " season with salt, two dozen peppercorns, and two blades of mace. Cover the galantine well with water, boil it, and simmer very gently for about three hours ; then draw the stewpan away from the fire, and let the galantine partially cool in its liquor for three quarters of an hour ; after which drain and remove the cloth, wash this clean in hot water, and tie up the galantine again as before, and put it on a baking-sheet to be pressed, with a piece of board or dish and a seven-pound weight on the top, for at least a couple of hours. Meanwhile strain the broth, skim ofiE all the grease, reduce by a sliarp boiling, clarify most carefully, and pass through a jelly-bag or fine cloth into a pan, and put it in a cool place to set firm into aspic jelly. When the galantine has been properly pressed, take it out of the cloth, put in front of the open oven for two minutes to melt the fat, which must be wiped off with a clean dry cloth ; then glaze the galantine as previously described for glazing ox-tongues. Put it on a cold dish, garnish round with the aspic jelly, cut in fancy shape a few sprigs of dried parsley, and serve. 706. GALANTINE OF CHICKEN. Pick, singe, draw, and bone completely a fine and large Sun-ey chicken, draw inside the skin from the legs and