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Pig, Sucking, Stuffing of Chestnuts For

Peel, scald, and blanch fifty chestnuts, and boil them in a pint of milk, with a pinch of salt and half an ounce of butter. When they are done enough, drain and dry them, and mix them with one pound of good pork sausage meat. Fill the body of the pig, and sew it securely. When the pig is filled with this forcemeat, a sauce, made as follows, should be sent to table with it. Peel, scald, and blanch six ounces of sound chestnuts, and stew them in three-quarters of a pint of good brown gravy until they are sufficiently tender to be rubbed through a hair sieve. Stir into the pulp half a dozen table-spoonfuls of rich brown sauce, season rather highly with mace and cayenne, and add a little salt, if necessary. Stir the sauce over the fire until it boils, and serve immediately. A glassful of Madeira or sherry may be added or not. Time, twenty minutes to boil the chestnuts for the stuffing; one hour and a quarter for the sauce. Probable cost, 1s. 6d. Sufficient for one pig.