Pullet a la Seymour

Soak a pound and a half of bread in milk, then press out all the liquid and add it to half a pound of very finely chopped beef suet taken from around the kidneys and a seasoning of shallots, chopped parsley, salt, pepper, cream and egg-yolks; use this to stuff the inside and the breast of a pullet, prepared for roasting (No. 179), tie it up and cover with fat pork then roast it before a good fire basting it over frequently, remove, dress and pour on some clear gravy (No. 404), then serve.