GALANTINE OF VEAL.

Take from four pounds to five pounds breast of veal, take out
bones, well beat it with the rolling-pin, and pick it all over with
a fork, cover it with a layer of forcemeat, lay on it strips of fat
bacon, hard-boiled eggs, gherkins, and mushrooms ; roll it up,
and tie tightly in a cloth, and boil it in the pot with the turkey
for two hours ; when cooked, press it between two dishes until
cold.

CRUST FOR THE PIES.

Two pounds fine flour, one pound butter well rubbed in the
flour, add two eggs and a little water, make into a compact paste,
and let lay whilst you cut up the game and meat for the perigord
pie.

THE GAME PIES.

Line two small French pie-tins, with the crust not too thick ;
cover the sides and bottom with forcemeat, cut up the game,
whatever it may be, and fill the mould ; cover the top of the
meat with forcemeat, and then cover with a crust of the paste,
wash over with egg, ornament to fancy with leaves and flowers,
and bake in moderate oven for two hours ; when cooked, fill up
the pie with gravy from the pot the galantines were cooked in.
adding a little gelatine to stiffen the gravy ; place the pie in a
cool place.

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