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Chestnut Forcemeat for Roast Fowl

Roast and peel a dozen large chestnuts; boil them for about twenty minutes in some strong veal gravy, drain, and, when cold, put them into a mortar, with the liver of the fowl, a tea-spoonful of grated ham, a tea-spoonful of salt, half a tea-spoonful of pepper, a tea-spoonful of chopped onions, a small pinch of grated lemon-rind, three grains of cayenne, and two table-spoonfuls of bread-crumbs. Pound these ingredients in a mortar, and moisten them with a piece of butter the size of a walnut, and the yolks of two eggs. This forcemeat is excellent for a large fowl. Time to prepare, about twenty minutes. Probable cost of chestnuts, 2d. or 3d. per pint. This quantity will serve for one large fowl.