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Forcemeat of Hare's Liver

Place the livers of two or three hares in a mortar, and pound to a pulp, with about one-half their bulk of beef-kidney suet and bacon fat in equal proportions. Season with ground cloves, pepper and salt. If enough hare's livers are not obtainable, a little of the flesh can be used. Add a little cream, and mix in the yolks of two eggs in order to make the forcemeat of proper consistence. Put it into a stewpan and set it over the fire for ten or twelve minutes, stirring constantly until it becomes quite stiff, when it will be ready to serve with the game.