1 breast of veal

1 knuckle of veal 1/2 box of gelatine

2 cups of cold boiled ham, chopped fine 8 tablespoonfuls of dried bread crumbs

1 pint of milk

1/2 teaspoonful of salt

2 dashes of black pepper 2 dashes of cayenne Yolks of three eggs

1 onion

2 bay leaves

1 tablespoonful of chopped parsley 1 teaspoonful of French mustard

3 cloves

1 stalk of celery 1 small carrot 1 blade of mace

Put the milk on to boil, add to it the bread crumbs; stir constantly until it thickens; then add the yolks, mustard, chopped parsley, cayenne and ham. Mix all together. Bone the breast, sprinkle it with salt and pepper. Now-spread the mixture over the breast, roll it up and tie with twine; then wrap it in a piece of cheese-cloth and sew tightly. Put in the bottom of a soup kettle the bones from the breast, the knuckle of veal, three quarts of cold water, the onion, bay leaves, cloves, celery, carrot, and blade of mace. Place it over a moderate fire, and bring it slowly to a boil. As soon as it boils, skim carefully, add a tablespoonful of salt, and then put in the breast of veal; simmer for three hours, then take out the veal, remove the cloth, put it on a flat dish, and stand away to cool. Cover the gelatine with a half-cup of cold water, and let it soak one hour. Simmer the knuckle one hour longer after removing the veal, then add to it the gelatine strained through a sieve, and clarify the same as Bouillon. Season with salt and pepper, and put away to cool, but not harden. When cool, put a layer of the liquid in the bottom of a mould large enough to hold the veal, stand it on the ice, and, when hard, place the veal on top of it, and pour the remainder of the liquor in the mould. (There should be just enough to cover the veal.) Stand in a very cold place over night. When ready to serve, wipe the outside of the mould with a warm towel, place a meat dish over the top of the mould, turn it upside down, and remove the mould carefully, leaving the galantine in centre of dish. Garnish with parsley, and serve with sauce Tartare.