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Capon, Stuffed with Chestnuts

Pare a dozen large sound chestnuts, and blanch them like almonds. Stew them very gently for twenty minutes. Drain and pound them; then mix with them the liver of the capon boiled and finely minced, two table-spoonfuls of fine bread-crumbs, a piece of fresh butter the size of a small egg, half a tea-spoonful of lemon-rind, a tea-spoonful of chopped parsley, a salt-spoonful of salt and the same of pepper, and a little nutmeg. Bind the forcemeat together with the yolks of two eggs. Fill the capon with this mixture, cover it with oiled paper, and roast it before a good fire. When it is sufficiently cooked, brush it over with beaten egg, dredge fine bread-crumbs over it, and brown it. Serve with half a pint of good melted butter, to which has been added three chopped gherkins. Probable cost, 2s. 6d. to 4s. Time to roast, one hour. Sufficient for four or five persons.