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Stuffing for Goose

Roast fifty chestnuts, using care not to let them burn; remove both the inner and outer peels, and chop them fine. Chop the goose's liver, put it in a saucepan with one-half tablespoonful each of chopped parsley; shallots, chives and a little garlic, and about two ounces of butter; fry them for a few minutes, then put in the chopped chestnuts with one pound of sausage-meat, and fry the whole for fifteen minutes longer. The stuffing is then ready for the goose.