and a good bunch of parsley, thyme and bay leaf, two ounces of salt. Set
the pot on the fire till it is at boiling point, then draw it to the
back and let it simmer three hours, skimming carefully; then take it
from the fire, leaving it in the stock till nearly cold; then take it
out, remove the string from the napkin, and roll the galantine up
tighter--if too tight at first it will be hard--tying the napkin at each
end only; then place it on a dish, set another dish on it, on which
place a fourteen-pound weight; this will cause it to cut firm. When
quite cold, remove strings and cloth, and it is ready to be ornamented
with jelly. When the stock in which the galantine was cooked is cold
take off the fat and clarify it, first trying, however, if it is in
right condition, by putting a little on ice. If it is not stiff enough
to cut firm, you must reduce it by boiling; if too stiff, that is
approaching glaze, add a _little_ water, then clarify by adding whites
of eggs, as directed to clarify soup (see soups). A glass of sherry and
two spoonfuls of tarragon or common vinegar are a great improvement.
Some people like this jelly cut in dice, to ornament the galantine, part
of it may then also serve to ornament other dishes at the table. But I
prefer to have the galantine enveloped in jelly, which may be done by
putting it in an oblong soup tureen or other vessel that will contain
it, leaving an inch space all round, then pouring the jelly over it.

Jellied fish is a favorite dish with many, and is very simple to
prepare; it is also very ornamental. Take flounders or almost any flat
fish that is cheapest at the time you require them. Clean and scrape
them, cut them in small pieces, but do not cut off the fins; put them in
a stew-pan with a few small button onions or one large one, a half
teaspoonful of sugar, a glass of sherry, a dessert-spoonful of lemon
juice, and a small bunch of parsley. To one large flounder put a quart
of water, and if you are going to jelly oysters put in their liquor and
a little salt. Stew long and slowly, skimming well; then strain, and if
not perfectly clear clarify as elsewhere directed. (See if your stock
jellies, by trying it on ice before you clarify.) Now take a mold, put
in it pieces of cold salmon, eels that have been cooked, or oysters, the
latter only just cooked enough in the stock to plump them; pour a little
of the jelly in the mold, then three or four half slices of lemon, then
oysters o