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Forcemeat of Goose's Fat Liver

Put into a mortar one pound of fat liver with three ounces of boiled and cooled calf's udder and seven ounces of bread panada, and pound them well together; add a little grated nutmeg, salt and pepper to the taste and pass it through a fine wire-sieve. Return it to the mortar again, pound it and add the yolks of five eggs, one at a time, taking care to mix one in thoroughly before adding another. The forcemeat should then be put in a basin in a cool place until wanted for use.