Home › The Waldorf Kitchen › Partridge Forcemeat

Partridge Forcemeat

Put an equal quantity of partridge and chicken flesh cut in small pieces in a mortar and pound it; rub it through a fine hair-sieve and mix with it ten ounces of udder of veal previously boiled, pounded and passed through the sieve. When well mixed add ten ounces of bread that has been soaked in a little stiffly reduced stock, and season with salt, pepper and a little grated nutmeg. Mix the whole thoroughly, then add one teacupful of Spanish sauce reduced with essence of partridge. It is then ready for use.