Chestnut Stuffing

Ingredients

• 2 to 31b. of chestnuts
• a pat of butter
• 6 to 8oz. of fat bacon cut into dice and fried
• a pinch of caster sugar
• a dust of coralline pepper

Method

1. 1

   Cut the tops from the chestnuts, bake them for fifteen minutes, peel off the skins, and lay the nuts in a pan with just enough second stock to cover them.

2. 2

   Bring this to the boil, then draw the pan to the side and allow them to simmer till tender.

3. 3

   Rub the nuts through a fine wire sieve, mix with a pat of butter or fried bacon, a pinch of caster sugar, and a dust of coralline pepper.

4. 4

   Insert into the body of the bird and serve the rest in a vegetable dish.

Nutrition per serving

As published

This recipe was extracted from The "Queen" cookery books: Vegetables (1902) by S. Beaty-Pownall, page 27. The excerpt below is the record exactly as published.

a pat of butter, a dust of caster sugar, a grate of nutmeg, and sufficient espagnole or good brown sauce to bring them to the right consistency, if to be used hot. If for use with a chaufroix, allow the puree to get cold, then mix into it lightly and quickly two or three spoonfuls of stiffly-whipped cream. stuffing. — For an average good turkey, cut the tops from 2 to 31b. of chestnuts, and bake them for fifteen minutes ; now peel off the skins, and lay the nuts in a pan with just enough second stock to cover them, bring this to the boil, then draw the pan to the side, and only allow them to simmer till the chestnuts are tender, and have absorbed all the VEGETABLES. 53 stock. (Keep them covered with a buttered paper whilst cooking.) Now rub the nuts through a fine wire sieve, mix them with a pat of butter or 6 to 8oz. of fat bacon cut into dice and fried, a pinch of caster sugar, and a dust of coralline pepper

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