Put an equal quantity of partridge and chicken flesh cut in small pieces in a mortar and pound it; rub it through a fine hair-sieve and mix with it ten ounces of udder of veal previously boiled, pounded and passed through the sieve. When well mixed add ten ounces of bread that has been soaked in a little stiffly reduced stock, and season with salt, pepper and a little grated nutmeg. Mix the whole thoroughly, then add one teacupful of Spanish sauce reduced with essence of partridge. It is then ready for use.

Pheasant Forcemeat

Chop twelve ounces of pheasant and eight ounces of chicken meat together, put it in a mortar, pound it and then pass it through a fine hair-sieve. Pound and pass through the sieve ten ounces of boiled udder of veal, mix it with the pounded meat, and work it up with twelve ounces of bread panada; sprinkle over it a little grated nutmeg, salt and pepper, and mix the whole thoroughly with a teacupful of reduced Spanish sauce. Test a small piece of the forcemeat by poaching it in boiling water, and if it is too stiff mix a little more of the sauce with it.