stuffing.—For an average good turkey,
cut the tops from 2 to 3lb. 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
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, and insert as
much as you require into the body of the bird, sending
the rest to table in a vegetable dish.