Scottish Venison and Pork Galantine

Bone venison, cut away any gristle. Cube ham, mix with sausage-meat, or minced pork, and garlic. Boil venison bones with water, salt and herbs. Spread half sausage-meat over venison. Spread eggs cut in half on top of venison. Spread rest of sausage-meat on top of eggs. Season well. Roll up carefully, put in a large floured cloth, tying ends securely. Place in venison bone stock, cover, simmer gently for 4 hours. Leave to cool in water. When cold remove from stock. Take off cloth, place galantine in dish which just fits it. Cover with foil, put a weight on top, chill over-night. Serve cold, cut into slices.