left hand. When
you reach the wing joint cut it clean away, leaving the bone in the
wing, and continue cutting with the knife close to the bone until all
the meat from the left breast is released. Return to the back and
continue to separate the meat from the bone, always keeping the edge of
the knife pressed close to the latter, until the leg is reached; twist
it round, which will enable you to get the skin over it, and cut the
joint from the body bone. Proceed with the right side in the same way,
using your left hand for cutting and your right to free the meat (to
some this would be very awkward, and when it is so turn the bird round).
The bird will now be clear of the carcass. Lay the bird flat on the
board, inside upward, then cut out the wing-bone and proceed to the
legs; cut the meat on the inside of each thigh down to the bone and
clear the meat from it, cutting it each side until you can lift the
bone out; then free the drumstick in the same way.

If it be intended to stuff the bird in form, it would be necessary to
bone the leg and wings from the inside, but for a galantine it is
useless trouble, as they are to be drawn inside the bird. Spread out the
bird, having drawn legs and wings inside, season with a teaspoonful of
salt and half a saltspoonful of white pepper mixed together, and rubbed
over the flesh, which must have been made as even as possible by cutting
the thick parts and spreading them over the thin ones. If there are any
bits of meat clinging to the bones they must be carefully gathered
together and chopped with a pound of veal and two ounces of lean cold
boiled ham, with four ounces of fat, sweet, salt pork. (Butter may be
substituted if pork is objected to). When all is chopped as fine as
sausage-meat, season rather highly with pepper and salt. Spread a layer
an inch thick over the bird; then add some long strips of tongue, some
black truffles cut into dice half an inch square, and a few pistachio
nuts. Dispose these, which may be called the ornamental adjuncts of the
galantine, judiciously, so that when cut cold they will be well
distributed. Cover carefully with another layer of force-meat, fold both
sides over so that the force-meat will be well enclosed, form it into a
bolster-shaped roll, tie it up in a linen cloth securely with string at
each end, and sew the cloth evenly along the middle, so that the shape
will keep even. Put it into a stewpan with stock enough to cover it, two
onions, two