Chop fine about two pounds of cooked lean ham, put into a mortar, and pound well. Put one pound of breadcrumbs and one pint of milk into a saucepan, place it over a slow fire, and boil until the crumbs are soft and smooth; add a little cayenne, one-half pint of brown sauce, one teaspoonful of salt and one tablespoonful of mustard. Place it one side to cool, and then make into a mass with the yolks of four eggs. It will then be ready for use, either as a border, or for game pies, or for quenelles.

Forcemeat Of Hare's Liver

Place the livers of two or three hares in a mortar, and pound to a pulp, with about one-half their bulk of beef-kidney suet and bacon fat in equal proportions. Season with ground cloves, pepper and salt. If enough hare's livers are not obtainable, a little of the flesh can be used. Add a little cream, and mix in the yolks of two eggs in order to make the forcemeat of proper consistence. Put it into a stewpan and set it over the fire for ten or twelve minutes, stirring constantly until it becomes quite stiff, when it will be ready to serve with the game.