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WHITE PUDDINGS (another way) (Cut into slices half a pound)

Cut into slices half a pound of the flesh of a cold roast fowl, then mince it finely, and mix with it four ounces of the inner fat of the pig also minced. Boil a quarter of a pint of bread-crumbs in half a pint of milk till they form a thick paste; skin and chop small one large onion, dissolve two ounces of fresh butter in a stewpan, put in the onion and the minced meat, cover the stewpan closely, and let its contents stew gently till the onions are tender; add the soaked bread-crumbs, season the mixture with pepper, salt, and grated nutmeg, and bind together with the yolks of three eggs; stir the mixture over the fire briskly for five minutes. Clean some skins thoroughly, three-parts fill them with the mixture, tie them firmly in links about six inches in length, and put them into a saucepan with plenty of water, hot but not boiling; bring the water to the boil, then simmer the puddings for ten minutes. Drain them, and hang them in a cool situation till wanted. Before using them, cover with buttered paper, and broil over a clear fire; serve very hot on a dish covered with a napkin. If more convenient, the flesh of roast pheasants, partridges, hares; or veal, may be used instead of roast fowl. Time, about twenty-five minutes to broil the puddings.