For galantine of turkey put the carcass over the fire in four quarts of cold water, with a bouquet of herbs, an onion, peeled and stuck with ten cloves, a carrot and turnip, peeled, and bring it to a boil, skimming it clear. Either make a forcemeat of one pound each of fresh veal and pork, finely minced, or use an equal quantity of nice sausage-meat unfavored with sage, or chicken may be used. Season the forcemeat highly with a teaspoonful of mixed ground cloves, nutmeg, mace and allspice, a teaspoonful of salt and a saltspoonful of pepper. Add to it a glass of sherry or madeira wine and one raw egg for each pound of the forcemeat, also one-quarter of a pound of larding pork, the same amount of cold tongue, cut in one inch dice, and mix it thoroughly. Lay the flesh of the turkey on the table skin down; put the forcemeat on it and fold the turkey up over it in the form of the bird. Roll it tightly in a strong clean cloth, tie it with tape in the centre and near the ends of the roll; fasten the ends firmly with strong twine, taking care to make the roll compact and secure. Put the turkey into the water containing the carcass, and boil it slowly for three hours, replenishing the stock with boiling water, so as to have the turkey entirely covered with it. When the turkey has boiled three hours take it up, remove the cloth, wash it in cold water and tie the turkey up again in it; put it between two platters under a heavy weight, and let it stand over night to cool. Strain the stock in which it was boiled, and let that stand over night so that all the fat can be removed. Remove all the fat, put the stock over the fire, add to it two ounces of gelatine dissolved in a pint of cold water, and clarify it as for consomme. Strain it through flannel until perfectly clear; pour it into two shallow moulds; color one dark brown with caramel, and cool until the jelly is firm. Lay the galantine, or boned turkey, on a dish, and garnish it with the jelly cut in fanciful shapes. Serve it cold.