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White Puddings

White puddings are frequently made with the white part (otherwise the frill or fraise) of a calf's pluck boiled and minced, and mixed with an equal weight of boiled bacon, soaked bread-crumbs, and sausage-meat, seasoned with salt and pepper, flavoured with boiled onion and spices, and bound together with yolk of egg. The puddings thus made will not keep. They should be put into well-cleaned sausage-skins, and baked in the oven or broiled over a clear fire, and served very hot. Before being used the calf's frill should be thrown into cold water, and kept there till wanted. It should be boiled in salt and water, and cooled before being minced for the pudding.