Terrine of Game (without game).—At the bottom of a round tin or mould place a few strips of fat bacon, then a layer of forcemeat, made as indicated below, then boned joints of rabbit or poultry, or small fillets of veal, filling up all spaces with the forcemeat, and placing more bacon at the top. Pour half a teacupful of gravy over all, put on the upper crust, fastening the edges well and trimming according to fancy. When half baked draw the pie out of the oven and brush it all over with beaten egg. Bake altogether about an hour and a half. Force-meat: ½lb. of calf's liver fried and simmered until perfectly tender, then pounded with an equal quantity of fat bacon, about a teacupful of breadcrumbs, a tablespoonful of mixed and sifted herbs (sage, thyme, parsley, etc.), black pepper and allspice, of each half a teaspoonful, and the same of salt. Mix thoroughly.