Turkey Stuffed with Chestnuts

Ingredients

• One turkey
• four ounces of butter
• one ounce of flour
• three gills of stock
• one dessert-spoonful mushroom catchup
• one dessert-spoonful Worcester sauce
• one half tea-spoonful of salt
• one half salt-spoonful of pepper
• one quarter pound bread crumb
• one table-spoonful chopped parsley
• one gill of milk
• the yolks of four eggs
• thirty chestnuts
• one salt-spoonful grated nutmeg

Method

1. 1

   Bake chestnuts for 30 minutes, remove skins.

2. 2

   Soak bread crumb in milk.

3. 3

   Melt butter, mix with soaked bread crumb, parsley, nutmeg, pepper, and salt.

4. 4

   Stir in yolks and chestnuts.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 49. The excerpt below is the record exactly as published.

Turkey Stuffed with Chestnuts.— One turkey, four ounces of butter, one ounce of flour, three gills of stock, one dessert-spoonful mushroom catchup, one dessert-spoonful Worcester sauce, one half tea-spoonful of salt, one half salt- spoonful of pepper, one quarter pound bread crumb, one table-spoonful chopped parsley, one gill of milk, the yolks of four eggs, thirty chestnuts, one salt-spoonful grated nut- m

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