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Forcemeat of Game

Clear the meat from the bones, and mince it with a quarter of a pound of fat bacon to each pound of game. Flavour with shallot, capers, lemon-peel, and a very few leaves of tarragon, all of which should be minced very fine. Soak some bread, and press out all the moisture; add it, with the yolks of three eggs. If the bacon be salt, be careful not to over-salt the forcemeat; pepper to taste; and stir in the frothed whites of eggs before using.