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Chicken Forcemeat for Patties

Remove the skin from a chicken, take off all the flesh from the bones and pound it to a pulp in a mortar. Soak half a pound of breadcrumbs in milk, take it out and squeeze it dry, then rub three ounces of warmed butter into it; put in the meat, add a little grated nutmeg and salt to taste; moisten with the yolks of four eggs and form the forcemeat into balls. A thin slice of ham or cooked bacon may be wrapped around each piece and is a great improvement. It is well to add a little chopped parsley.