CHESTNUT STUFFING.—Some, having peeled and cooked the
chestnuts, put them into the turkey's crop whole, with a
liberal allowance of butter or minced suet, and a seasoning of
spice, pepper, and salt. The objection to this method is that,
not being bound with egg, the stuffing must ooze out as soon
as released by the knife, and its greasy appearance must be far
from appetising. For this reason I recommend the following
for a small turkey:—take thirty good-sized chestnuts, peel,
scald, and remove the red skin, simmer in milk till tender
or roast, then pound them with two ounces of white bread
crumbs moistened with the chestnut boilings; when well
incorporated, empty the purée into a bowl, stir into it three
ounces of finely chopped veal suet, and two eggs well beaten.
The seasoning should be of the simplest kind, for the flavour of
the chestnuts is easily overpowered:—a teaspoonful of salt, a
dust of mignonette pepper, and a saltspoonful of sugar. These
proportions can be obviously increased according to the size of
the bird.