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.
BAKED PIGEONS, OR PIGEONS À LA CRAPAUDINE.
Split the pigeons down the back. Take out the livers, which you must mince with bacon and sweet-herbs, adding to them the livers of fowls or other birds, if you have them, and bacon in proportion. Or you may substitute sausage-meat. Add bread-crumbs soaked in milk, and the yolks of two eggs or more, with salt, pepper, mace and nutmeg to your taste. Mix all together, and stuff your pigeons with it, and then glaze them all over with beaten white of egg. Place them in a buttered pan, and set them in the oven. Bake them half an hour. Before you serve them up, squeeze some lemon-juice into the gravy.
