Chopped Forcemeat for Game Pie

Prepare a pound of lean veal or pork forcemeat without nerves or skin, a pound of fat pork, and season with salt, white pepper and red pepper; mince finely one ounce of onions and two ounces of carrots; fry them both in butter with thyme and bayleaf, adding the parings and carcasses of some game; moisten with a pint of white wine, and reduce till dry, then moisten once more with a pint of broth and reduce again till dry; now take out the bones, thyme and bayleaf, and pound up all the meat as well as the vegetables; rub this through a sieve and mix it in with the farce.