Chestnut Stuffing

Ingredients

• Two dozen and a half chestnuts
• a quarter of a pound of good-flavoured fat bacon
• two ounces of butter (melted)
• two eggs
• milk
• grated rind of a lemon
• nutmeg
• pepper
• salt to taste

Method

1. 1

   Blanch the chestnuts, and put them into a saucepan with sufficient milk to cover them; let them simmer until quite tender.

2. 2

   Drain the milk from them, put them in a mortar with the other ingredients, and pound well together.

3. 3

   Six Brazil nuts can be used in place of the bacon.

As published

This recipe was extracted from Soups, savouries, sweets, with a chapter on breads (1889) by Practical housewife, page 24. The excerpt below is the record exactly as published.

milk, a tablespoon- ful of cream, two ounces of butter, two ounces of flour, mustard and pepper. Stew the macaroni in the milk until quite soft, pass it through a wire sieve, and then mix with it the grated cheese, a little mustard and cayenne-pepper, the yolk of an egg, and the cream. Make the pastry of the butter and flour, and roll it into a square the sixth of an inch thick ; place it on a baking-sheet, and bake. When this is done, take it from the oven, spread the cheese-paste over it, and put it back in the oven for three minutes just to give it time to heat through and to set the * Brown bread, and milk {but first she skimmed her bowls). And rashers of singed bacon on the coals,* Dryden. 105 SAVOURIES. ' YotCll have dumplings^ Woodcock^ and buttered toasts ^ too»^ Massinger. egg 5 cut it into strips three-quarters of an inch wide, and three inches long. Serve very hot ; garnish with chopped olives. Cbestnut StufRrtd- Two dozen and a half chestnuts, a quarter of a pound of good-flavoured fat bacon, two ounces of butter (melted), two eggs, milk, grated rind of a lemon, nutmeg, pepper and salt to taste

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