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Roasted Goose and Chestnut Stuffing

Peel fifty chestnuts, chop them up as small as possible, put them into a saucepan with two ounces of butter, half a pound of sausage meat, half an onion finely chopped, a little minced parsley and a very small quantity of garlic. Set the saucepan on the fire and cook for ten minutes. Scald and chop finely the liver of a goose, add it to the chestnut mixture and cook gently for a quarter of an hour. Prepare a goose, stuff it with the mixture and roast it in a hot oven. Boil gently fifty more chestnuts in white wine, adding any required seasoning and cooking them until tender but not broken. When the goose is done put it on a dish, garnish with the boiled chestnuts, and serve.