Take any cold cooked game; remove the flesh from the bones, weigh it, and for every pound of meat add four ounces of fat bacon, a little shallot, capers, a few leaves of tarragon and a little lemon peel, all finely mixed. Put some crumbs of bread into a basin with a little milk; when it has absorbed sufficient of it, take it out and squeeze dry, adding it to the mixture with the yolks of three eggs. Sprinkle over pepper to the taste, and mix in the whites of three eggs whipped to a froth. If unsalted bacon is used, very little dry salt must be added.

Forcemeat Of Goose's Fat Liver

Put into a mortar one pound of fat liver with three ounces of boiled and cooled calf's udder and seven ounces of bread panada, and pound them well together; add a little grated nutmeg, salt and pepper to the taste and pass it through a fine wire-sieve. Return it to the mortar again, pound it and add the yolks of five eggs, one at a time, taking care to mix one in thoroughly before adding another. The forcemeat should then be put in a basin in a cool place until wanted for use.