Miss Parloa's kitchen companion

from the drumstick. Cut most of the meat from the legs, being careful not to take the skin too. Spread this on the parts of the fowl where there is little meat. Take the minion fillets from the breast, and lay them on the part from which the crop was removed. Dredge the fowl with two level table-spoonfuls of salt and one teaspoonful of pepper. Spread on this the force-meat described below, being careful so to dispose of the forcemeat that when the fowl is served all parts will be equally thick. To Make the force-meat. — Chop very fine the raw, lean flesh of a fowl weighing about four pounds. Add to this one-fourth of a pound of finely chopped fat salt pork, half a cupful of fine cracker crumbs, two-thirds of a cupful of rich stock, one table-spoonful and a half of salt, half a teaspoonful of pepper, half a teaspoonful each of summer savory and sweet marjoram, one-fourth of a teaspoonful each of thyme and sage, — the herbs should be powdered, — one table-spoonful of onion juice, half a can of mushrooms, and a small can of truffles, cut rather coarse. The truffles may be omitted. Galantine of Fowl. Mix all these ingredients thoroughly. When the forcemeat has been spread, sew up the fowl, keeping it about the same thickness its entire length. Place it on a strong piece of cloth ; pin the cloth firmly about it, and tie it at both ends and in three or four other places, as shown in the cut. Put the bones of both fowls in a fishkettle or ham-boiler, and lay the galantine on these. Place on the fire. Add boiling water enough to cover the galan- tine. Let it boil up ; then skim it, and draw the kettle back where the water will only simmer. Add one small carrot, one onion, two stalks of celery, half a blade of mace, a stick of cinnamon, six cloves, a table-spoonful of pepper-corns, and a level table-spoonful of salt. Cover the kettle, and let the mixture simmer for three hours. Take the kettle from the fire, and let the galantine stand in the liquor for one hour. At the end of that time take up the galantine. Take off the cloth, and wipe the meat to free it of fat and moisture. Pin the galantine in a clean cloth, place a pan and two bricks on top of it, and let it stand in a cool place for several hours. When the galantine is to be served, remove the cloth, and place the galantine in the oven for three minutes. Wipe it, and then brush it with glaze. Place it on a long dish, and garnish with aspic jelly and parsley or white celery leaves. A turkey can be prepared in the same way. Thin slices of cold boiled red tongue are frequently spread over the boned fowl with the force-meat. The water in which the galantine and bones are cooked will answer for the aspic jelly. If a set of calf's feet be boiled with the other things, no gelatine will be required for the jelly. Fillet of Partridge. Fillet the partridges, and prepare the fillets the same as those cut from chickens. Fillet of Cooked Partridges. Use three cold roasted partridges, three table-spoonfuls each of chopped carrot, turnip, celery, six tablespoonfuls of chopped onion, three of flour, six of butter, one table-spoonful of lemon juice, one clove, a small piece of mace, one can of mushrooms, one gill of claret, one quart of water, and some salt and pepper.