Chestnut Stuffing

Ingredients

• 1 pint of chestnuts
• 1 pint of bread crumbs
• 2 tablespoons butter
• 1 teaspoon pepper
• salt to taste
• 2 baked apples
• a little nutmeg

Method

1. 1

   Boil and mash chestnuts, mix with bread crumbs, butter, pepper, and salt.

2. 2

   For duck stuffing, add baked apples and nutmeg.

Nutrition per serving

As published

This recipe was extracted from The way to the heart (1905) by Carrie Pickett Moore, page 3. The excerpt below is the record exactly as published.

i pint of bread crumbs and 4 well-beaten eggs, salt and pepper to taste. Mix well and shape in little balls the size of an egg. Dip in egg and fry as you would a croquette. Dress the dish with potato chips and lettuce leaves. Breaded Chops. Take i tablespoon of butter and melt it, place in the pan with what chops you wish to bread, sprinkle with salt and pepper, and let them soak in the butter while you beat the eggs. Dip each chop first in the egg, and then in the cracker dust, and broil over a slow fire to prevent burning. Place on a dish and pour over them a gravy made of i teacup of hot water, I teaspoon melted butter, i tablespoon of milk, pepper and salt. The flour must be browned for the gravy. Serve with French pease and garnish with cubes of fried potatoes. MEATS. 21 A Sweet Lamb Stew. Take what cold meat you have left from the boiled mutton of the day before, and cut it into pieces about an inch square. To 3 quarts of chopped meat put i quart of water, and heat well. When hot add i cup preserved plums or damsons, 3 large pickled cucumbers and a dash of red pepper. Boil 10 minutes, and if the gravy is too thin, thicken with a little browned flour. It is now ready to serve. Fried Chicken. Prepare the chicken the day before and place on ice until ready to cook, sprinkling a little salt over it. Make a batter of I quart of flour, 2 well-beaten eggs, i ounce of butter, and enough milk to make a thick batter. Wipe the chicken dry and dip each piece in the batter and fry a golden brown. Serve with mush cakes, fried until they are crisp and yellow. Mush Cakes. Sift I pint of meal with a little salt in it. Beat i egg and a piece of butter the size of a walnut, and i good teaspoon of lard into it. Add enough milk to make the meal hold together, and shape in a long roll. Place on ice until chilled, and then cut into cakes and fry. Pressed Chicken. Quarter a fowl and simmer until tender; remove all skin and bone and cut very fine. To the liquor, freed of all fat and boiled down until only i cup remains, add }i oi a box of granu- lated gelatine, soaked in i cup of cold M^ater. Heat and dissolve. Season with salt and pepper and 2 tablespoons of Worcester- shire sauce. Add the chopped meat and mix well. Pour into oblong moulds and decorate with sliced hard-boiled eggs. Set on ice to harden. 22 TESTED VIRGINIA RECIPES. Chicken Fritters. Cut left-over chicken into small pieces ; season with salt and pepper. To every cup of minced meat allow Yz cup of cream, i egg and enough flour to make a batter that will hold. Fry and serve as a luncheon dish. Chicken Fried with Cream Gravy. Cut chicken in the usual way for frying. Salt, pepper and flour them, and fry a delicate brown. Remove from the pan, strain the grease to get rid of all burnt pieces, and add a cup of sweet milk to it, and allow it to stew 5 minutes. Thicken with a little flour and pour over the chicken just before serving. Stuffing for Fowls. Chop fine J^ pound beef suet; mix with it i pound of bread crumbs, 3 ^rays parsley, i teaspoon of thyme, ^ onion chipped, and 2 well-beaten eggs. This makes an excellent stuffing for fowls of any kind. Stuffing for Ducks. In roasting ducks, fill the bread dressing with onions and celer}^, add a tablespoon or two of creamed Irish potato. This makes it light and fluffy. Roast as usual, and place a large bunch of curly parslc)^ under one end, surrounding the rest of the dish v/ith halves of blood oranges that have been pulled apart and laid back in the cups. Serve one cup with each piece of duck. Chestnut Stuffing. Boil I pint of chestnuts and mash through a potato press. Mix with I pint of bread crumbs, 2 tablespoons butter, i tea- spoon pepper, and salt to taste. When used as a stuffing for ducks, add 2 baked apples and a little nutmeg

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