When I do not like to go to the expense of a turkey or other poultry for a galantine, I procure a small breast of veal, and take out the tendons, which I stew; take out the remaining bones, and trim the meat to about fifteen inches in length and eight in width, using the trimmings for a ragout; season the interior of the breast, and proceed to lay on the forcemeat veal, ham, and bacon, as directed for the galantine of turkey, roll and sew it up, tie in a cloth, braise, and afterwards press it in precisely the same manner; when quite cold, glaze it nicely and serve, garnished with savory jelly; or, if for a large supper, six or eight small dishes might be made from it by cutting it into thin slices crosswise, and dressing six pieces in a border upon each dish, with a little jelly in the middle, or if no jelly, a sprig of parsley or water-cresses; but if served in the latter way, I introduce two ounces of blanched pistachios. When making the galantine, of course, the dishes must be placed at a distance from each other at various parts of the table. I have also made a galantine of a shoulder of lamb in the same way, previously taking out the bones.