18. Galantine of Turkey. Bone the turkey, draw the skin of the legs and wings inside ; spread the boned bird fiat upon the table ; season with pepper and salt and a little aromatic spice : spread a layer of sausage - meat an inch thick upon this, add some long squares of red tongue or ham, some small black truffles, and a few pistachio kernels✪ Galantine of Turkey; repeat the sausage- meat, the seasoning, and the tongue, etc. ; and having sufficiently filled up the galantine, sew it up with twine, roll it in a buttered napkin, fasten the ends with string, 214 ■ THE THOROUGH GOOD COOK. and set it to braise in some well-seasoned veal and calf's- foot stock for about an hour and a half. When done, the galantine must be allowed to become partially cold in its own stock, in order that it may thus preserve its mellowness and flavour. It must then be put in press betAveen dishes, with a fourteen-pound weight on the top, and when quite cold, removed from the napkin ; lastly, glaze it, and the string taken out, place it on its dish, and ornament it with aspic jelly. 19. Gratin of Pigeon h. la. P^rigord. Bone six small pigeons ; cut a piece of bread about two inches high, surround it with a thin slice of fat bacon, then cover it with forcemeat, sloping off to the edge of the dish ; season the pigeons with pepper and salt, fill them with the stuffing✪ Gratin of Pigeon à la Périgord, so as to give them their original shape ; place them with the breasts upwards on the forcemeat, put a little more stuffing on the birds, so as to leave the breasts only bare ; cover these with a thin slice of fat bacon, and bake in a moderately heated oven for about three-quarters of an hour. When done, take out the bread, and with a napkin soak up all the fat; filling the cavity with whole truffles, mushrooms, and Spanish sauce. 20. Potted Hare. Cut up the hare into joints or pieces, and set them aside on a plate : next, cut up tAvo pounds of streaky bacon into square piccss about the size of walnuts, and fry these in a stew-pan ; add the pieces of hare, and fry them with the bacon ; add also a handful of inushrooms, two bay-leaves, some ENTBEES. : 215. thyme, basil, and winter savoury, two cloves of garlic, twenty cloves, three blades of mace, a teaspoonful of black pepper- corns, a tablespoonful of salt, a pint of sherry (strict abstainers may leave out the wine), and a pinch of Nepaul ; put on the lid, and set all to simmer very gently in the oven for an hour and a half The hare must then be strained from its liquor ; all the meat removed from the bones, chopped, and pounded ; all the grease and bacon added and the whole pounded into a smooth pulp, then rubbed through a w^ire-sieve on to a dish, and afterwards put into a large kitchen pan to be mixed up with the liquor from the hare. If the liquor or stock from the hare measures more than a pint, it should be boiled down to that quantity, and about four ounces of good glaze✪ Potted Hare added. Fill some ordinary preserving pie pans with the preparation, cover them over with common flour and water paste ; set the pans in deep saute-pans, or baking-sheets, with a little water at the bottom, and put them to bake in an oven of moderate heat for about an hour. They must now be taken out, the meat pressed down level with a spoon, and some clarified butter or lard poured over the top in sufficient quantity to cover the meat.

AI-modernized reading of the original text

18. Galantine of Turkey. Bone the turkey, draw the skin of the legs and wings inside ; spread the boned bird fiat upon the table ; season with pepper and salt and a little aromatic spice : spread a layer of sausage - meat an inch thick upon this, add some long squares of red tongue or ham, some small black truffles, and a few pistachio kernels; repeat the sausagemeat, the seasoning, and the tongue, etc. ; and having sufficiently filled up the galantine, sew it up with twine, roll it in a buttered napkin, fasten the ends with string, and set it to braise in some well-seasoned veal and calf's foot stock for about an hour and a half. When done, the galantine must be allowed to become partially cold in its own stock, in order that it may thus preserve its mellowness and flavour. It must then be put in press between dishes, with a fourteen-pound weight on the top, and when quite cold, removed from the napkin ; lastly, glaze it, and the string taken out, place it on its dish, and ornament it with aspic jelly. 19. Gratin of Pigeon a la Périgord. Bone six small pigeons ; cut a piece of bread about two inches high, surround it with a thin slice of fat bacon, then cover it with forcemeat, sloping off to the edge of the dish ; season the pigeons with pepper and salt, fill them with the stuffing, so as to give them their original shape ; place them with the breasts upwards on the forcemeat, put a little more stuffing on the birds, so as to leave the breasts only bare ; cover these with a thin slice of fat bacon, and bake in a moderately heated oven for about three-quarters of an hour. When done, take out the bread, and with a napkin soak up all the fat; filling the cavity with whole truffles, mushrooms, and Spanish sauce. 20. Potted Hare. Cut up the hare into joints or pieces, and set them aside on a plate : next, cut up two pounds of streaky bacon into square piccss about the size of walnuts, and fry these in a stew-pan ; add the pieces of hare, and fry them with the bacon ; add also a handful of inushrooms, two bay-leaves, some ENTBEES. : 215. thyme, basil, and winter savoury, two cloves of garlic, twenty cloves, three blades of mace, a teaspoonful of black peppercorns, a tablespoonful of salt, a pint of sherry (strict abstainers may leave out the wine), and a pinch of Nepaul ; put on the lid, and set all to simmer very gently in the oven for an hour and a half The hare must then be strained from its liquor ; all the meat removed from the bones, chopped, and pounded ; all the grease and bacon added and the whole pounded into a smooth pulp, then rubbed through a wire-sieve on to a dish, and afterwards put into a large kitchen pan to be mixed up with the liquor from the hare. If the liquor or stock from the hare measures more than a pint, it should be boiled down to that quantity, and about four ounces of good glaze added. Fill some ordinary preserving pie pans with the preparation, cover them over with common flour and water paste ; set the pans in deep saute-pans, or baking-sheets, with a little water at the bottom, and put them to bake in an oven of moderate heat for about an hour. They must now be taken out, the meat pressed down level with a spoon, and some clarified butter or lard poured over the top in sufficient quantity to cover the meat.

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Galantine of TurkeyGratin of Pigeon à la PérigordPotted Hare

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