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Chestnut Stuffing

Peel a sound, good-sized shallot, chop it up very fine, place it in a saucepan on a hot fire with one tablespoonful of butter and heat it for three minutes without browning; then add one-fourth pound of sausage-meat and cook for five minutes longer. Add ten finely-chopped mushrooms and a dozen well pounded cooked peeled chestnuts and stir all well together, seasoning with one pinch of salt, half a pinch of pepper, one-half saltspoonful of powdered thyme, and one teaspoonful of finely-chopped parsley. Let this come to a boil, add one-half ounce of sifted breadcrumbs and twenty-five or thirty whole cooked and shelled chestnuts, and mix all well together, being careful not to break the chestnuts. Allow it to cool and it is then ready for use.