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Truffle and Chestnut Stuffing

Peel off the thick outer skin of the chestnuts, put them into a saucepan with a bay leaf, a lump of salt, and plenty of coriander seeds, cover them with water and boil until nearly tender. Drain the chestnuts, and peel off the inner skin; for every half pound of chestnuts, weighed after they are boiled and peeled, allow one-half pound of fat bacon, one-fourth pound of truffles, and the chestnuts, all cut up into small pieces, season to taste with salt, pepper and spices, and add a little each of powdered thyme and marjoram, toss the mixture for a few minutes longer over the fire, and it is then ready for use.