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Pig, Sucking, Galantine Of

Scald and clean the pig, split it open, lay it flat upon a table, and bone it carefully. The head may be cut off, if desired: if left on it should not be boned. Make as much good veal stuffing as can be spread evenly and thinly over the pig. Place upon this, in layers, thin slices of tongue, hard-boiled eggs, truffles, fat bacon, and ham, and cover the whole with another layer of veal forcemeat. Roll the pig tightly, so as not to displace the forcemeat, etc., bind it firmly with strips of tape, cover with a soft cloth, and sew up securely. Boil as much nicely-seasoned stock as will cover the pig, put with it, if liked, a glassful of sherry, and simmer gently until the tape becomes loose. Let the galantine grow cold in the liquor in which it was boiled, then lift it out, and boil the stock quickly until it is sufficiently reduced to form a jelly when cold, clear it with white of egg, and pour it over the meat. Some cooks place a weight upon the galantine until it is cold, and then either glaze it or cover it with bread raspings. Time to boil the galantine, five hours or more. Probable cost, 12s. to 15s. Sufficient for a large breakfast, luncheon, or supper dish.