paste is warm, form a ball of
paste into a cone; then with the fist work inside it, till it forms an
oval cup; continue to knead till you have the walls of an even
thickness, then pinch a fold all around the bottom. If properly done,
you have an oval, flat-bottomed crust, with sides about two inches high;
fill this with pork, fat and lean together, well peppered and salted;
then work an oval cover, as near the size of the bottom cover as you
can, and wet the edges of the wall, lay the cover on, and pinch to match
the bottom; ornament as directed for Windsor pie, wash with egg, and
bake a pale brown in a moderate oven; they must be well cooked, or the
meat will not be good. One containing a pound of meat may be cooked an
hour and a quarter. All these pies are served in slices, cut through to
the bottom.

Galantines are very handsome dishes, not very difficult to make, and
generally popular. I give a recipe for a very simple and delicious one:

Take a fine breast of veal, remove all gristle, tendons, bones, and trim
to fifteen inches in length and eight wide; use the trimmings and bones
to help make the jelly, then put on the meat a layer of force-meat made
thus: Take one pound of sausage meat, or lean veal, to which add half a
pound of bread-crumbs, parsley and thyme to taste; grate a _little_
nutmeg, pepper, salt, and the juice of half a lemon; have also some long
strips an inch thick of fat bacon or pork, and lean of veal, and lean
ham, well seasoned with pepper, salt, and finely chopped shallots. Lay
on the meat a layer of force-meat an inch thick, leaving an inch and a
half on each side uncovered; then lay on your strips of ham, veal, and
bacon fat, alternately; then another of force-meat, but only half an
inch thick, as too much force-meat will spoil the appearance of the
dish; if you have any cold tongue, lay some strips in, also a few
blanched pistachio nuts (to be obtained of a confectioner) will give the
appearance of true French galantine. Roll up the veal, and sew it with a
packing or coarse needle and fine twine, tie it firmly up in a piece of
linen. Observe that you do not put your pistachio nuts amid the
force-meat, where, being green, their appearance would be lost; put them
in crevices of the meats.

Cook this in sufficient water to cover, in which you must have the
trimmings of the breast and a knuckle of veal, or hock of pork, two
onions, a carrot, half a head of celery, two cloves, a blade of mace,