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Chicken Forcemeat

Chop, pound and rub through a purée sieve the uncooked breasts of two chickens. This should give a full half-pint of meat. Mix with the latter one-half tablespoon of salt, and one-eighth teaspoon of pepper. Boil together one gill of stale bread crumbs (no crusts), one-half pint of cream and one-half blade of mace until cooked to a smooth paste-say ten minutes; remove from the fire, put in three tablespoons of butter and then add the seasoned meat and the well-beaten whites of three eggs. Stir all the ingredients until thoroughly blended. To make dark chicken forcemeat, use dark meat instead of light and the yolks of the eggs in place of the whites. Chicken livers may also be used for forcemeat.