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Forcemeat, Chestnut

Remove the outer skin from some chestnuts (they should be ripe and sound). Boil them for two or three minutes to get off the inner skin. Peel them, and to preserve their colour throw them into cold water; drain and weigh them. Stew six ounces of them gently for about twenty minutes in veal gravy. Let them get cold, pound them till smooth with an equal quantity of butter, or half their weight in fat bacon, and add two ounces of bread-crumbs, and a little salt, lemon-rind, and nutmeg. Bind the mixture together with the unbeaten yolks of two eggs. If this forcemeat is formed into cakes, these should be dipped into flour before being fried. Time to fry, fifteen minutes.