Boned Fowl or Turkey (Galantine)

Ingredients

• 1 whole fowl or turkey
• forcemeat
• 2–3 whole fowl livers
• tongue
• sausage meat
• veal forcemeat
• bacon
• all chicken bones
• 1 bunch sweet herbs
• 2 whole carrots
• 2 whole bay-leaves
• 1 large blade mace
• 24 whole white peppercorns
• veal trimmings or bones
• good veal-broth
• salt salt
• pudding-cloth
• broad tape fillet
• mushroom sauce or other good sauce
• 1 whole calf's foot

Instructions

1. Cut through the skin down the centre of the back and raise the flesh carefully on either side with the point of a sharp knife until the sockets of the wings and thighs are reached.
2. Bone the wing and thigh joints.
3. Separate the whole of the body from the flesh and remove it entire, leaving only the neck-bones and merrythought to be removed.
4. Draw the legs and wings inside the body and flatten the bird on a table.
5. Cover the flattened bird with sausage meat and arrange the livers of two or three fowls with alternate layers of parboiled tongue (freed from the rind), fine sausage meat, veal forcemeat, or thin slices of bacon, so that the bird shall be of equal thickness in every part.
6. Tightly roll the bird and bind it firmly together with a fillet of broad tape.
7. Wrap the rolled bird in a thin pudding-cloth and tie both ends closely.
8. Put the wrapped bird into a braising-pan, stewpan, or thick iron saucepan fitted as nearly as may be to its size.
9. Add all the chicken bones, a bunch of sweet herbs, two carrots, two bay-leaves, a large blade of mace, twenty-four white peppercorns, and any trimmings or bones of undressed veal at hand.
10. Cover the whole with good veal-broth and add salt if needed.
11. Stew the bird very softly for one hour and a quarter to one hour and a half.
12. Let it cool in the liquor in which it was stewed.
13. Lift the bird out and boil down the gravy to a jelly, then strain it.
14. Let the jelly become cold and clear off the fat.
15. Serve the bird cut into large dice or roughed with the jelly laid round it, to be served cold.