Pig, Sucking, Stuffing of Chestnuts for

Ingredients

• half a hundred chestnuts
• a pint of milk
• a pinch of salt
• half an ounce of butter
• one pound of good pork sausage meat
• six ounces of sound chestnuts
• three-quarters of a pint of good brown gravy
• half a dozen table-spoonfuls of rich brown sauce

Method

1. 1

   Peel, scald, and blanch chestnuts, then boil in milk with salt and butter.

2. 2

   Mix with sausage meat to fill the pig.

3. 3

   Prepare a sauce with additional chestnuts and brown gravy, season, and serve.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1180. The excerpt below is the record exactly as published.

Pig, Sucking, Stuffing of Chestnuts for. — Peel, scald, and blanch half a hundi-ed chestnuts, and boil them in a pint of milk, with a pinch of salt and half an ounce of butter. AVhen they are done enough, drain and dry them, and mix them with one pound of good pork sausage meat. Fill the body of the pig, and sew it securely. When the pig is filled with this forcemeat, a sauce, made as follows, should be sent to table with it : — Peel, scald, and blanch six ounces of soimd chestnuts, and stew them in three-quarters of a ijint of good brown gravy until they are sufficiently tender to be rubbed through a hair sieve. Stir into the pulp half a dozen table-spoonfuls of rich brown sauce

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