TURKEY PUDDINGS
Mince thirty small onions and mix them with an equal quantity of bread crumbs that have been soaked in milk. Chop an equal quantity of the flesh of cold turkey. Mix all together, and pound it very well in a mortar. Pass it through a cullender, and then return it to the mortar and beat it again, adding gradually the yolks of six hard eggs, and a pint of cream or half a pound of butter. Season it to your taste with salt, mace and nutmeg.
Have ready some skins, nicely cleaned as for sausages. Fill the skins with the mixture, and tie up the ends. Then simmer your puddings, but do not let them boil. Take them out, drain them, and put them away to get cold.
When you wish to cook them for immediate use prick them with a fork, wrap them in buttered paper, and broil them on a gridiron.
Similar puddings may be made of cold fowls.
Have ready some skins, nicely cleaned as for sausages. Fill the skins with the mixture, and tie up the ends. Then simmer your puddings, but do not let them boil. Take them out, drain them, and put them away to get cold.
When you wish to cook them for immediate use prick them with a fork, wrap them in buttered paper, and broil them on a gridiron.
Similar puddings may be made of cold fowls.