slice, and garnish the border of the dish with jelly and parsley. The
time and materials given are for a turkey weighing about nine pounds.
Any kind of fowl or bird can be prepared in the same manner.

To make the jelly: Draw forward the kettle in which the turkey was
cooked, and boil the contents rapidly for one hour. Strain, and put
away to harden. In the morning scrape off all the fat and sediment.
Put the jelly in a clean sauce-pan with the whites and shells of two
eggs that have been beaten with four table-spoonfuls of cold water.
Let this come to a boil, and set back where it will just simmer for
twenty minutes. Strain through a napkin, and set away to harden.


Galatine of Veal.

Bone a breast of veal. Season well with salt and pepper. Treat the
same as turkey, using, however, two pounds of boiled ham instead of
the tongue. Cook four hours.


Chicken in Jelly.

For each pound of chicken, a pint of water. Clean the chicken, and put
to boil. When it comes to a boil, skim carefully; and simmer gently
until the meat is very tender--about an hour and a half. Take out the
chicken, skin, and take all the flesh from the bones. Put the bones
again in the liquor, and boil until the water is reduced one half.
Strain, and set away to cool. Next morning skim off all the fat. Turn
the jelly into a clean sauce-pan, carefully removing all the sediment;
and to each quart of jelly add one-fourth of a package of gelatine