Home › The Principles of Cookery › Forcemeat for Game

Forcemeat for Game

Take the livers of the game, and pound them with half their weight of beef suet and good fat bacon, mixed together; season with salt, pepper, and powdered cloves. Use a little of the meat of game if enough livers cannot be obtained; moisten with cream, and bind with the yolks of two eggs. If the forcemeat be required stiff, stew over a gentle fire, keeping it constantly stirred until the proper consistency is gained. Time to stew, about ten or twelve minutes.