In making a forcemeat of Game, use judgement in regard to quantity. The Partridge is the best bird for a Game Forcemeat. Take two breasts of Partridges, cut into pieces and pound in a mortar. Add the same quantity of bread that has been wet with milk or water and squeezed well. Add the butter and the yolks of four eggs, and season highly with salt and pepper and a pinch of grated nutmeg. Mix thoroughly and press all through a sieve. Two well-pounded truffles may be added. Use as desired.