forcemeat

Take some more tongue, pound and pass it through a sieve and mix it with the forcemeat.

Butter and fill up some cutlet moulds with the forcemeat, and steam them in the oven.

Make a stiff forcemeat from the breast of a fowl or pheasant, or the two breasts of partridge or grouse.

Make a forcemeat of the quails' livers, a small piece of calf's liver, and half their quantity of bacon.

Line a dish with this forcemeat, put in the snipe, and bake it for an hour to an hour and fifteen minutes.