Galantine of Fowl

Ingredients

• 1 fowl
• fowl stuffing or 2 Cold Storage sausages, skinned
• fresh breadcrumbs
• little bacon, chopped
• cooked and chopped mushrooms
• chopped almonds
• 3 hard boiled eggs, quartered
• 1 beaten egg
• pepper, to taste
• coarse sea salt, to taste
• jelly (optional, for glaze)

Directions

1. Pluck and draw the fowl, removing the feet, neck, and wing joints.

2. Lay the bird breast down and cut down the center of the back to remove the bones, being careful not to cut through the skin.

3. Break the legs at the joint and scrape the meat back to remove the lower bone.

4. Loosen the meat around the upper leg bone and push the upper parts of the legs through.

5. Break the wings and remove the bones similarly to the legs.

6. Slide the knife down each side of the breast to free the meat, then cut the bone at the ridge of the breast.

7. Fill the cavity with stuffing made from the sausages, breadcrumbs, bacon, mushrooms, almonds, and hard boiled eggs.

8. Mix with the beaten egg, adding pepper and salt to taste.

9. Sew the fowl closed with white cotton, skewering the wings and legs into shape.

10. Stand the fowl until cold, then roast if desired, brushing with a glaze made from dissolved jelly.