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Galantine Of Turkey

Procure a fat young turkey. Bone in the same manner as directed for boned turkey. Turn the legs and wings inside out, and draw them inside the turkey. Bone a young chicken; dredge both with salt and pepper. Put the chicken inside the turkey. Mix one pound of lean ham chopped fine, one cup of fine cracker crumbs and three eggs. Season with herbs; make into a roll and put inside the chicken. Pull the skin of the turkey together and sew up; then form the mass into an even roll. Wrap securely in a cloth and tie. Put the fragments of turkey and chicken in a soup kettle, with one small onion, one carrot sliced, few cloves, a little parsley, thyme and sweet marjoram. Cover with cold water; let it boil gently a short time, and then let it simmer for at least four hours. Remove from the fire and let remain in liquor until it cools; then place on a large dish, put a weight on the top and let it stand all night. In the morning remove the cloth, brush the galantine with beaten egg and cracker crumbs, and put in a hot oven to brown. Let it stand until very cool. Garnish with aspic jelly.