t the ends, then tie
bands of tape round at intervals to keep it in shape.

Braise this galantine for six hours in stock, which may be made of a
small knuckle of veal and the bones and trimmings. Vegetables as
directed for chicken galantine.

Let the galantine be cold before it is untied. Garnish and glaze as
directed for chicken.

Galantine is occasionally made of sucking pig, and is very popular in
France. The pig must be carefully boned, all but the head and feet. A
sufficient quantity of veal, of fat unsmoked bacon, and of bread panada
must be chopped and pounded to make enough force-meat to stuff the pig
in the proportion of one part bacon, two panada, and three of veal,
seasoned with a teaspoonful of onion juice and two of powdered sage.

The pig's liver must have been boiled in stock, and cut in dice. There
must be fillets or strips of rabbit or chicken, a few chopped truffles
and olives. Mix well. Lay in the fillets as you stuff the pig, and when
full sew up the opening. Try to keep the shape as near as possible. Then
braise slowly for four to five hours, as directed for galantine of veal.
Do not remove the cloth till it is cold.

XX.

HOW TO "FILLET."--COLD GAME PIES.

I have spoken several times of "filleting." To some readers an
explanation of the term may be necessary. To "cut up" a bird does not
indicate the meaning, nor does the term "to carve" it do so, because to
carve means to cut up or divide with an exact observance of joints and
"cuts." Filleting, when applied to anything without bones, as the breast
of a bird or boned fish, means to cut into very neat strips that are
thicker than slices; but when you are directed to "fillet" a grouse or a
chicken, it is intended that you should cut it into small neat portions
regardless of joints and without the least mangling of it; therefore a
very sharp knife must be used, and either a small sharp cleaver or a
large cook's knife only to be employed when a bone has to be cut
through.

_To Fillet Cooked Birds: Grouse, Pheasants, or Poultry._--Cut the bird
in half straight down the middle of the breast-bone, using a large sharp
knife for the purpose. Lay each half on the table and take out the
breast-bone from either side. If the bird is a large fowl, duck, or
partridge, each breast will make three fillets, and leave a good piece
with the wing, but average birds only make two breast fillets. Chop off
the pinions within an inch of the meat, then cut