Chestnut Dressing

Ingredients

• a cupful of sweet cream
• a pint of bread crumbs
• pepper to taste
• salt to taste
• two cups of prepared chestnuts
• one cupful of veal gravy
• two slices of chopped bacon
• yolks of three eggs
• one teaspoonful of lemon peel
• one of salt
• one teaspoonful of mace or nutmeg

Method

1. 1

   Boil and shell the chestnuts, then blanch and boil until soft.

2. 2

   Mash them fine and mix with sweet cream and bread crumbs.

3. 3

   Add pepper and salt to taste.

4. 4

   For a richer dressing, combine prepared chestnuts with veal gravy, bacon, egg yolks, lemon peel, salt, and spices.

5. 5

   Flour the inside of the turkey and put in the dressing.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 29. The excerpt below is the record exactly as published.

CHESTNUT DRESSING. (For turkey or goose.) Boil the chestnuts and shell them ; then blanch them and boil until soft; mash them fine, and mix with a cupful of sweet cream; add a pint of bread crumbs, pepper and salt to taste. Or add to two cups of prepared chestnuts one cupful of veal gravy, two slices of chopped bacon or three tablespoonfuls of butter, yolks of three eggs, one teaspooiiful of lemon peel and one of salt, one teaspoonful of mace or nutmeg, ground. Flour the inside of the turkey and put in the dressing. DRESSING FOR DUCKS AND GEESE. Two onions, two teacupfuls soaked and squeezed bread, eight sage leaves, one tablespoonful of butter, pepper, salt, one egg, a little piece of pork, minced. Chop the onions and fry them in a saute-pan, before adding them to the other ingredients. SAUCES AND CATSUPS. DRAWN BUTTER. Beat one cup of butter and two tablespoonluls of flour to a cream, then stir into it one pint of boiling water. Set it into a dish of boiling water and let it melt, and heat until it begins to simmer, and it is done. Never simmer it on coals, as it fries the oil and spoils it. Be careful not to have the flour in lumps. If it is to be used with fish, put in chopped eggs and nasturtions, or capers. If used with boiled fowl, put in oysters while it is simmering, and let them heat through. HOLLAND SAUCE. Pour four tablespoonfuls of vinegar into a small stew-pan, and add some pepper-corns and salt; Let the liquor boil until it is reduced to half; let it cool; then add to it the well beaten yolks of four eggs, butter the size of an egg, more salt if necessary, and a very little nutmeg. Set the stew-pan on a very slow fire, and stir the liquid until it is about as thick as cream. Then remove it. Put the stew-pan into another of hot water, keep at the side of the fire. Work the sauce briskly with a spoon, or with a whisk, so as to get it frothy; add a piece of butter half the size of an egg. When the sauce has become light and smooth, it is ready for use. This sauce is used for boiled fish, asparagus and cauliflower. LEMON SAUCE. To a half pint of drawn butter sauce add the inside of a lemon, chopped (seeds taken out), and the chicken liver boiled and mashed. Very fine for boiled fowl. 52 SAUCES AND CATSUPS. SAUCE FOR VENISON. Two tablespoonfuls of currant jelly, one stick of cinnamon, one blade of mace, two spoonfuls of grated white bread, ten tablespoonfuls of water; stew ten minutes; serve in dish with venison steak. SHRBTP SAUCE. Wash clean one-half pint of shrimps, put them in the stew-pan with one spoonful anchovy liquor, one teacupful of drawn butter. Boil up for five minutes, toss it up and pour into sauce-boat. CRAB SAUCE. One crab boiled and cold, four tablespoonfuls of milk, one tea- cupful of drawn butter, cayenne, mace and salt to taste. Make drawn butter as usual, and stir in the milk. Pick the meat from the crab, chop fine, season with cayenne, mace, and salt to taste. Stir into the drawn butter, simmer three minutes, but do not boil. LOBSTER SAUCE. Before proceeding to make the sauce, break up the coral of the lobster and put on a paper in a slow oven for half an hour, then pound it in a mortar and sprinkle it over the boiled fish when it is served. To prepare the sauce itself, chop the meat of the tail and claws of a good sized lobster into pieces, not too small. Half an hour before dinner, make one-half pint of drawn butter sauce. Add to it the chopped lobster, a pinch of coral, a small pinch of cayenne pepper and a little salt. ANCHOVY SAUCE. Six anchovies, a teacupful of drawn butter, three tablespoon- fuls of vinegar. Soak the anchovies in cold water two hours; pull them to pieces, and simmer in just enough water to cover them, for half an hour. Strain the liquor into the drawn but- ter, boil a minute, add the vinegar, heat gradually to a boil, and stew five minutes longer. Serve with boiled fish. ¥ SAUCES AND CATSUPS. 53 CHILI SAUCE. ^ N One peck of ripe tomatoes, peeled and sliced, six onions, one pint of vinegar, one cupful of sugar, six red peppers, two table- spoonfuls of salt, one tablespoonful of cinnamon, one-half table- spoonful cloves. Chop the whole very fine and simmer the mix- ture until it is thick; then bottle and seal. Set in cool place and it will keep good. Or if you wish it clear you can boil it till you can put the mixture through a colander. When strained, add the spices, simmer for an hour, then bottle and seal. IMITATION WORCESTERSHIRE SAUCE. One cup of molasses, one-half cup of brown sugar, four cups of vinegar, three large onions, two teaspoonfuls of cayenne pepper one teaspoonful of cloves, one tablespoonful each of cinnamon, nutmeg, allspice, and one teaspoonful of mace. Simmer till the onions are thoroughly done, then strain and bottle for use. HORSERADISH SAUCE. One dessertspoonful olive oil, melted butter, or cream, one of ground or prepared mustard, two tablespoonfuls grated horse- radish, one of vinegar, one teaspoonful of sugar and a little salt, stirred and beaten together until thoroughly mixed. Serve with cold meats. When made with oil or melted butter, and not with cream, this will keep two or three days. TOMATO SAUCE. Stew ten tomatoes with three cloves, and pepper and salt, for fifteen minutes (some add a sliced onion and sprig of parsley), strain through a sieve, put on the stove in a sauce-pan in which a lump of butter the size of an egg and a level tablespoonful of flour have been well mixed and cooked; stir all until smooth and serve. Canned tomatoes may be used as a substitute. ONION SAUCE. Boil four white onions till tender, mince fine; boil half pint of milk, add butter half size of an egg, salt and pepper to taste

Cook this with the app: pantry check, scaling, and the assistant.