Bone a breast of veal about fifteen inches in length, cut off the end
where the shoulder was taken out, and cut out some of the meat in large
pieces from the other, so as to leave the skin about half an inch in
thickness; then cut the meat in strips the thickness of your finger, and
as long as possible, with a corresponding number of strips of fat bacon
and cooked ham; have also ready three pounds of forcemeat (No. 120), lay
the skin of the breast downwards, open on the dresser, spread some of
the forcemeat down the centre half an inch in thickness, leaving good
room at the ends and sides, then put a layer of the strips alternately,
season with pepper and salt rather high, cover again with forcemeat,
then again a layer of the strips, cover the whole with forcemeat, then
cover the flaps over and sew it up tight, fold it in a sheet of paper
and tie it up in a cloth, place it in a stewpan, cover with good stock
(or put it into a stewpan in which you are preparing a stock), place the
stewpan over the fire, and when boiling draw it to the corner, where let
simmer three hours and a half, then take it up, untie the cloth, and
turn the galantine over, from which take off the paper, fold again in
the cloth, but be careful to keep the sewn side uppermost, place it in a
deep dish surrounded with the stock, place a flat dish upon it, upon
which stand a fourteen pounds weight; let remain till quite cold, take
it up, trim, draw out the string it was sewn with, cut off the ends,
dress it in the centre of your dish, garnish with chopped aspic (No.
1360) in a roll, round outside of which place croutons of the same, and
upon the top of the galantine dress smaller croutons of aspic, brown and
white alternately. Gherkins quartered lengthwise may be used for the
interior of the galantine. The aspic may be made from the stock the
galantine is cooked in, by making an addition of two calf’s feet, and
clarifying it as directed.