From:
The Thorough Good Cook
Poultry: 31. Chicken Pudding
Take of the flesh of
rabbits or
capons, two pounds; of
suet, one pound. Add
parsley,
thyme,
marjoram,
cloves,
mace, and
nutmeg. Chop all very fine on a chopping-board; then put in four spoonfuls of grated
bread, mixed with
cream and the
yolk of an
egg; mix all well together, and therewith fill the bodies of
chickens (not too full, lest they break in boiling), which boil in
milk and water, with a blade or two of mace, a bunch of
sweet herbs, and a little
salt. Make the
sauce with sweet
butter and
juice of
oranges, beaten well together.