Salt the rind of a loin of pork for a few days. It must not have on it more than a quarter of an inch of fat. When required for use soak it to make it roll well, lay it flat, and place on it a layer of lean ham, then one of sausage-meat, or other forcemeat, highly seasoned with pepper, salt, and sweet herbs, mixed into a paste with an egg and one-fourth of its weight in fine bread-crumbs, and made very tasty with essence of anchovy; pass a knife twice over a clove of garlic and stir the mixture, and, if not objected to, add a minced shalot.

Forcemeat for galantine should always have fat in equal proportion to the lean, then it will not eat dry.

On the forcemeat put a layer of cooked tongue, pig's or sheep's will do, if you have any pieces of game, fowl, or rabbit at your command they make an improvement. Add a few pistachio kernels, blanched, and mushrooms if they are to be had. On this press another layer of forcemeat, as before, and then roll all up tightly in the skin. Put it into a cloth and bind it with broad tape. Boil it in weak stock, or, if you have none, water salted and peppered, an onion or two, some cloves, a little fat, and a few bacon bones. It will take from three to four hours according to the size. When done, let it get cool in the liquor, then take it up, but do not remove the cloth, place it to press between two dishes, and put a heavy weight on the top. Let it remain twenty-four hours, then remove the cloth, trim the ends, and glaze it.

Fowls which are a little too old for roasting make excellent galantines. They should be boned, the meat divided into convenient pieces and placed at intervals among the forcemeat.

White Galantine

This is an elegant way of dressing a fowl for a ceremonial supper or breakfast dish, and is not difficult to manage. Have a fowl boned, lay it flat on a board, skin downwards, sprinkle it with salt and pepper and a very little sweet herb. Make an omelet of the yolks of three eggs, and another of the whites, lay the first on the fowl, then a layer of fat bacon or ham, then the white omelet, then a layer of lean ham. Over this spread about a pound of good highly-seasoned forcemeat or sausage-meat. A few mushrooms may be added with advantage. Now roll up the galantine tightly, keeping it round so as to resemble a roll pudding, tie it up in a cloth and bind with tape in order to keep the shape.

Boil the galantine very slowly for two hours in stock or salted water, with an onion and turnip, and when done let it cool in the liquor. Put the galantine between two dishes, placing weights on the top, and let it remain in this press for twelve hours. The tape should be unwound before pressing, but the ends must be left securely tied. Take care to put the joins of the cloth on the under side, so as to keep the upper side of the galantine smooth.

Prepare a pint of good white sauce, it must be thick, with milk, and when nearly cold, stir in half-an-ounce of Nelson's gelatine, dissolved in a gill of milk. Spread this with a large knife smoothly on the galantine, taking care to cover the whole surface. Dipping the knife occasionally in boiling water will assist the smooth spreading of the white glaze. Cut pretty little shapes of beetroot, leaves, flowers, etc., - ornament the galantine, and dish with these and small sprigs of endive and watercress.