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Chestnut Stuffing for Turkey

Put a dozen or fifteen large chestnuts into a saucepan of water, and boil them until they are quite tender; then take off the shells and skins, put into a mortar and pound them. Put four ounces of shredded beef-suet into a basin, stir in one-half pound of breadcrumbs, season with salt and pepper to taste, and squeeze in a little lemon juice. Mix in a pound of chestnuts, and the stuffing will be ready for use.