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WHITE PUDDINGS (another way) (Take the fry of a small)

Take the fry of a small, freshly-killed pig, with half a pound of fresh pork and half a pound of the inner fat of the pig. Mince all finely together, and mix thoroughly with a handful of fresh parsley-leaves, two sage-leaves, a sprig of chervil, and a moderate-sized onion, all chopped small. Take three ounces of the stale crumb of bread, grate finely, and boil it to a pulp in half a pint of milk; beat it with a wooden spoon, and add a heaped tea-spoonful of salt, half a tea-spoonful of powdered sugar, a tea-spoonful of white pepper, half a tea-spoonful of dry mustard, as much grated nutmeg as will lie on a threepenny-piece, a pinch of powdered coriander-seed, and a tea-spoonful of grated lemon-rind. When the seasoning ingredients are thoroughly mixed with the boiled bread, stir in the minced meat, and bind the mixture together with the well-beaten yolks of two eggs and the white of one, and work in one ounce and a half of dried flour. A small piece of garlic may be added to the other ingredients, if the flavour is not objected to. Three-parts fill some well-prepared pigs-skins with the mixture, and tie them firmly in links about six inches in length. Be careful to leave room for the mixture to swell. Put the puddings into warm water, let them boil, then simmer gently for two hours. As they swell prick them with a needle to let out the air. Hang them in a cool situation. When wanted, cover with buttered paper and broil the puddings over a clear fire; remove the paper, and serve very hot. Time to broil the puddings, about twenty-five minutes.