STUFFING FOR BOILED TURKEY OR RABBIT
Remove the outer peel of one
pound of chestnuts, then put them in boiling water until the inner skins
can easily be removed, then trim them and put them into small lined
saucepan, cover them with broth and boil until the pulp and the broth
has been well reduced. Pass the chestnuts through a fine wire sieve.
Chop fine one-fourth pound of cold boiled fat bacon and mix it with the
chestnut puree, season to taste with salt, pepper and minced lemon peel.
The stuffing will then be ready to serve.Pork Recipes
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