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Forcemeat for Cold Pasties

For savoury pasties, to be eaten cold, use a forcemeat of fowl--and old fowl will answer this purpose. Strip off the skin, and clear the flesh from the bones; pound the meat in a mortar; soak some white bread in milk, squeeze it dry, and rub with it three ounces of butter, in the proportion of half a pound of bread to this quantity; add the meat, with a flavouring of nutmeg and salt. Bind with four yolks of eggs, and make up into balls for pasties or soups. A little ham, cut into thin slices and rolled round the balls separately, is a great improvement to a white meat pasty. For game or beef pasties use pork, game, or liver. If parsley is liked, some may be minced and pounded with the meat.