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Game Forcemeat

Take any cold cooked game; remove the flesh from the bones, weigh it, and for every pound of meat add four ounces of fat bacon, a little shallot, capers, a few leaves of tarragon and a little lemon peel, all finely mixed. Put some crumbs of bread into a basin with a little milk; when it has absorbed sufficient of it, take it out and squeeze dry, adding it to the mixture with the yolks of three eggs. Sprinkle over pepper to the taste, and mix in the whites of three eggs whipped to a froth. If unsalted bacon is used, very little dry salt must be added.