Stuffing Recipes
CHESTNUT STUFFING FOR TURKEY
Put a dozen or fifteen large chestnuts
into a saucepan of water, and boil them until they are quite tender,
then take off the shells and skins, put into a mortar and pound them.
Put four ounces of shredded beef suet into a basin, stir in one-half
pound of bread crumbs, season with salt and pepper to taste, and squeeze
in a little lemon juice. Mix in a pound of chestnuts and stuffing will
be ready for use.