Chestnut Stuffing

Ingredients

• EY bread crumbs
• sweet herbs
• chopped celery
• a little grated nutmeg
• pepper
• salt
• two eggs
• a little melted butter
• or stock

Method

1. 1

   Put a small quantity of butter in a stewpan; when hot stir in a small minced onion, brown slightly and add the other ingredients, all thoroughly mixed, with two eggs and a little melted butter or stock.

2. 2

   Cook through without browning.

3. 3

   The chestnuts are put on the fire to burst their skin, boiled in salted water, and added to the dressing.

As published

This recipe was extracted from Statesmen's dishes; and how to cook them (1890) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 23. The excerpt below is the record exactly as published.

CHESTNUT STUFFING. BY MBS. F. M. COCKBELL. (Wife of Senator from Missouri.) ^EY bread crumbs, sweet herbs, chopped celery, a little grated nutmeg, pepper and salt. Put £?^'? a small quantity of butter in a stewpan ; when hot stir in a small minced onion, brown slightly and add the other ingredients, all thoroughly mixed, with two eggs and a little melted butter or stock

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