Take the milt of an ox or a calf, thoroughly wash it, rub well with salt, and again wash it. Then split it open and scrape off the flesh until only a somewhat thick skin is left. Make the flesh into a pulp in the same manner as directed for Gafillte Fisch. Then put the pulp back in the skin and sew it up carefully. Boil in plenty of hot water until well cooked, and serve very hot.