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.