Cassell's dictionary of cookery

White Puddings.— White puddings are frequently made with the white part (otherwise the frill or f raise) 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. White Puddings (another way). — 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 teaspoonful of white pepper, half a tea-spoonful of diy mustard, as much grated nutmeg as wiU lie on a threepenny-piece, a pinch of powdered mace, a pinch of powdered coriander-seed, and a tea-spoonful of grated lemon-rind. "Wlien 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 and the white of one egg. A small piece of garlic may be added to the other ingredients, if the flavour is not objected to; and work in one ounce and a half of dried flour. 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 them into warm water, let them boil, then simmer gently for two hours. As they swell prick them with a needle to let out the aii'. 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. White Puddings (another way).— Cut half a pound of the flesh of a cold roast fowl into slices, then mince it finely, and mix with it four ounces of the inner fat of the pig also minced. Boil quarter of a pint of breadcrumbs in half a pint of milk till it forms 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.