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QUENELLES OF GAME (another way)

Pick the meat from the remains of cold game, and carefully remove the skin, bone, and sinew. Cut it small, and put half a pound of it into a mortar, with a tea-spoonful of flour, an ounce of butter, half an ounce of fat bacon, and a little salt, pepper, and grated nutmeg. Pound the mixture to a smooth paste, and bind it together with the unbeaten yolk of an egg. Mould into balls in the usual way, and boil these gently in a little gravy till they are done through. Drain, and serve piled high on a hot dish, with mushroom sauce poured round them. Time to boil, about a quarter of an hour.