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Chestnut Stuffing


Chopped, peeled, chestnuts with breadcrumbs and herbs. Known at least since Acton 1845.

Original Receipt from 'Modern Cookery for Private Families' by Eliza Acton (Acton 1845);

Strip the outer skin from some fine sound chestnuts, then throw them into a saucepan of hot water, and set them over the fire for a minute or two, when they may easily be blanched like almonds. Put them into cold water as they are peeled. Dry them in a cloth, and weigh them. Stew six ounces of them very gently from fifteen to twenty minutes, in just sufficient strong veal-gravy to cover them. Take them up, drain them on a sieve, and when cold pound them perfectly smooth with half their weight of the nicest bacon rasped clear from all rust or fibre, or with an equal quantity of fresh butter, two ounces of dry bread-crumbs, a small teaspoonful of grated lemon rind, one of salt, half as much mace or nutmeg, a moderate quantity of cayenne, and the unbeaten yolks of two or of three eggs. This mixture makes most excellent forcemeat cakes, which must be moulded with a knife, a spoon, or the ringers, dipped in flour; more should be dredged over, and pressed upon them, and they should be slowly fried from ten to fifteen minutes.


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