Put a galantine in a stewpan with two onions, a carrot, half a head of celery, two cloves, a blade of mace, a good bunch of parsley, a little thyme, and bay-leaves, a knuckle of veal, the bones of a turkey, two calf's feet, two ounces of salt: add sufficient water to cover the whole; and set the stewpan upon the fire, until upon the point of boiling; then draw it to the corner; skim, and let simmer for three hours; then take it from the fire, leaving it in the stock until nearly cold; then take it out; remove the string from the napkin, and roll the galantine up tighter, tying the napkin again at each end only; then place it upon a dish; the breast part upwards; set another dish upon it, on which place a fourteen pounds' weight, which will press and cause it to cut firm; when quite cold, it is ready to serve; having removed the napkin, and the string with which it was sewed; the stock, however, should be clarified as directed in the next receipt, to make a savory jelly, which, when cold and firm, is cut in croutons and chopped; with some also the galantine should be tastefully garnished.

Although at first I had some difficulty with this receipt, I can now see the variety to which it leads, as the same process answers for fowls, green geese, ducklings, pheasants, grouse, partridges, etc, using game with the veal or pork for the interior, and stewing them according to their size; the bones of game being stewed with the stock, will give the flavor to the savory jelly.