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Chestnut Stuffing
Press meat from one quart boiled chestnuts through purée sieve. Moisten with butter, and season with salt and pepper. 2 cups cracker crumbs 1 tablespoon chopped onion 1 pint oysters 1 cup butter
The chocolate house's complete cookbook, c.1907 — from the value of food to the body through chafing-dish delicacies.
Home › Meats › Chestnut Stuffing
Press meat from one quart boiled chestnuts through purée sieve. Moisten with butter, and season with salt and pepper. 2 cups cracker crumbs 1 tablespoon chopped onion 1 pint oysters 1 cup butter