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Roasted Turkey Stuffed with Chestnuts

Singe, draw and truss the bird as for roasting; peel fifty or sixty chestnuts, blanch them in boiling water until the inner skin can be easily removed, and then boil them until soft; drain and chop them very fine. Empty two marrow bones, and cut the marrow into small pieces; mix these and the chestnuts together, season the mixture with a small quantity of salt and stuff the turkey with it. Cover the breast with a sheet of buttered paper, lay the bird on a bakingpan, and roast it in a hot oven, basting it constantly with butter. When nearly cooked, take the paper off the turkey, sprinkle over some flour and a little salt, and baste it with butter till frothed and browned. When cooked, place the bird on a hot dish, pour a little chestnut sauce over it, and serve with a sauceboatful of rich brown gravy, and a sauceboatful of bread sauce.