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Pheasant Forcemeat

Chop twelve ounces of pheasant and eight ounces of chicken meat together, put it in a mortar, pound it and then pass it through a fine hair-sieve. Pound and pass through the sieve ten ounces of boiled udder of veal, mix it with the pounded meat, and work it up with twelve ounces of bread panada; sprinkle over it a little grated nutmeg, salt and pepper, and mix the whole thoroughly with a teacupful of reduced Spanish sauce. Test a small piece of the forcemeat by poaching it in boiling water, and if it is too stiff mix a little more of the sauce with it.