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Turkey, Forcemeat of Chestnuts For

Mince finely a pound of fat, unsmoked bacon and three-quarters of a pound of lean, uncooked veal. Season the mince with salt, pepper, and grated nutmeg, and pound it in a mortar till smooth. Roast and peel three dozen chestnuts, and put them into the body of the bird with the forcemeat. Or roast a pint of chestnuts gently, and peel them; weigh them, and simmer half a pound of them for twenty minutes in as much veal gravy as will cover them. Drain them, and let them cool, then pound them in a mortar with four ounces of fresh butter, three ounces of grated bread-crumbs, a pinch of grated lemon-rind, a smaller one of powdered mace, and a little pepper, salt, and cayenne. Bind the mixture together with the unbeaten yolks of three eggs.