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Veal, Collared, or Galantine of Veal

Take a fine breast of veal. Put it into a stewpan with as much cold water as will cover it, and put with it an onion and a carrot, half a dozen peppercorns, a moderate-sized lump of sugar, and a pinch of salt. Bring the liquor quickly to the boil, skim carefully, then draw the saucepan back and let the veal simmer gently for two hours. Take it up, remove the bones and the gristle, and lay it, skin downwards, flat upon the table. Have ready prepared half a pound of lean ham cut into thin strips, four truffles cleaned and thinly sliced, and a forcemeat made with the hard-boiled yolks of twelve eggs pounded smoothly with three ounces of clarified butter, the grated rind of a lemon, as much grated nutmeg as will cover a sixpence, a salt-spoonful of white pepper, a tea-spoonful of powdered sweet herbs, two tea-spoonfuls of chopped parsley, and a tea-spoonful of anchovy. Rub the veal quickly across with a piece of freshly-cut garlic, sprinkle a little salt upon it, and rub the strained juice of a lemon into it. Spread the egg forcemeat equally over, and lay the truffle and ham upon this in alternate lines. Roll the veal up very tightly, bind it with tape, and tie it in a cloth. Sew it up securely. Put it again into the liquor in which it was simmered, add the bones and trimmings, let it boil up, then simmer as gently as possible three hours longer. Let it remain in the liquor half an hour after it is taken from the fire. Put it on a board, lay a large dish upon it, place a heavy weight on top, and let the veal remain until cold. Brush over with liquid glaze, and garnish with stiff aspic jelly cut into cubes, diamonds, etc. If preferred, good veal forcemeat may be used instead of the egg forcemeat, and the truffles may be omitted. Very good soup may be made of the liquor in which the veal was stewed. Time, two hours to simmer the veal the first time, three hours the second. Probable cost, 1s. 2d. per pound.