Ingredients

1 cooked grouse       
1 cooked pheasant
¼ lb minced port       
¼ lb minced veal
½ pt red wine           
½ oz gelatine
1 onion                     
1 carrot
Parsley                     
Seasoning

Method

Slice the breast off the birds and put on one side.

Remove the rest of the meat, mince and mix with the pork and veal. 

Place the carcases in a pan with the vegetables, parsley and seasoning. Bring to the boil and simmer for two hours. 

Strain the stock and reduce to about a pint.  Line a terrine or earthenware casserole first with some of the breast, then with the forcemeat, seasoning between each layer. 

Put the terrine in a tin of hot water and cook in a medium oven for an hour.

Heat the liquid and dissolve the gelatine in this.  Allow to cool a little, add the wine and pour over the cooked galatine.

When set, turn out on to a serving dish and garnish with the rest of the aspic, chopped, with lettuce and tomato.