Two ounces of butter to each pound of game and ham.
Remove all skin and bones from the meat
Weigh it, and add half its weight of chopped fat ham; then pound it well and rub it through a hair sieve. Season carefully, and add the required quantity of clarified butter. Mix the whole very thoroughly, press it tightly into clean, dry jars, and pour clarified butter over the tops until about a quarter of an inch deep.
Rissoles of Game. Remains of game, when cold, can be made into rissoles, and coated either with breadcrumbs or vermicelli