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Chestnut Stuffing

Cook in boiling salted water fifteen good-sized, sound Italian chest-nuts for thirty minutes. Drain and peel them, then place into a bowl; add two small slices bread soaked in water for five minutes. Chop very finely half a medium-sized onion, half ounce lean raw ham and lightly brown these in a saucepan with half ounce butter for five minutes and add to the bowl. Chop a raw chicken liver very finely with four branches parsley greens and half clove finely chopped, sound garlic and add it to the bowl, also with a saltspoon thyme and one raw egg. Season with half teaspoon salt and a saltspoon white pepper. Mix thoroughly with a wooden spoon and stuff the bird with it.