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Goose Stuffing, Chestnut

Take the outer skin from about two dozen fine, sound chestnuts, and throw them into boiling water. Let them simmer a minute or two over the fire, when they may be blanched like almonds. Put them into a saucepan with as much stock as will cover them, let them stew gently until soft, then drain them; mix with them two ounces of butter, a tea-spoonful of minced parsley, a parboiled onion, chopped small, and a little pepper and salt. Put this stuffing into the goose. Fasten the ends securely, and roast before a clear fire. Time, twenty minutes to simmer the chestnuts. Sufficient for one goose.