You have prepared four pounds of forcemeat, as for pies, also have long strips of veal, ham, and fat bacon, which well season with salt, pepper, and chopped eschalots; put a layer of the forcemeat an inch thick down the bird, leaving two inches upon each side uncovered, then some of the veal, bacon, and cooked ham alternately, which again cover with forcemeat, but not exceeding half an inch in thickness (as too much forcemeat between the meat would spoil its appearance), proceeding thus until sufficient to fill the skin of the bird, when pull over the flaps, and sew it up tightly with a packing needle and small string, and tie it up in a napkin. If any, a few strips of cooked tongue, and blanched pistachios, laid in alternately with the veal and bacon, greatly improves its flavor and appearance.
To cook. Put in a stewpan with two onions, a carrot, half a head of celery, two cloves, a blade of mace, a good bunch of parsley, thyme, and bay-leaves, a knuckle of veal, the bones of the 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 which 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, &c., 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 would give the flavor to the savory jelly.
608. To Clarify Meat Jelly.—Having passed the stock (made as in the last) through a sieve into a basin, leave it until quite cold; then take off all the fat very carefully, ascertain if sufficiently or too stiff by putting a small piece upon ice; savory jelly requires to be rather stiffer than sweet, if too stiff add a little more broth, if the contrary, the stock must be reduced upon the fire until of the proper consistency. When the stock is boiling, and you are perfectly assured of its strength, have the white of four eggs with their shells in a basin, with half a pint of water, two spoonfuls of tarragon or common vinegar, and a glass of sherry, whisk all together; then whisk the stock quickly a few seconds, and pour in the other ingredients whilst whisking, continue whisking a few minutes until again upon the point but not boiling; then take it from the fire, and taste if palatable, place a cover upon the stewpan, which stand a little distance from the fire, putting a few red-hot cinders upon the lid for five minutes, tie a napkin by the four corners upon a jelly stand, through which pass the jelly, having a basin beneath to catch it, pour the first that runs through again into the napkin until it runs quite clear; when all through, pour it in a plain mould or sauté-pan, which place upon ice until the jelly is quite firm; then dip the bottom of the mould in hot water, turn the jelly out upon a cloth, and cut it into whatever shapes you please, to garnish and ornament any cold savory dish; the jelly when warm might be divided, one part kept white, and the other colored with a little brown gravy or coloring, thus enabling you to variegate in garnishing.
Should the jelly be required to ornament tongues, hams, pies, salads, or any article when no galantine is made; then to make the stock, cut the veal into small pieces, and split the calf’s foot in two, put a quarter of a pound of butter in a convenient-sized stewpan, with the veal, foot, a small piece of lean ham, and the other ingredients as directed for galantine, pour in half a pint of water, put on the lid and stand it upon the fire until the bottom of the stewpan is covered with a white glaze; then add a gallon of water, let simmer three hours, keeping it well skimmed; then pass and clarify as above.
The knuckle of veal and foot may be served hot with a little parsley and butter, for a dinner previous to your party, with a little fried bacon separately, but for my own part I prefer them plain as they leave the stewpan.
609. Cold Ham.—Procure a very nice but small ham of about nine pounds in weight, which soak about ten hours in cold water, and simmer three hours in plenty of water; when done, take out and let remain until cold; then cut off the skin as thinly as possible, but without leaving the marks of it; let a piece remain upon the knuckle about two inches and a half in breadth, which either festoon or vandyke, carve the fat neatly to form a shell, and glaze it over lightly, serve with a paper frill upon the knuckle, and garnish with savory jelly, or if plain with a few bunches of fresh green parsley. A handful of fresh hay put in the water when boiling is an improvement.