Chestnuts, 1 pint, Stock, 1 cup, Fowl's liver, 1, Ham, 1 slice,

Onion juice, 1 teaspoon,

Bread-crumbs, 2 tablespoons.

Butter, 1 tablespoon,

Salt, 1 teaspoon,

Eggs, 2 yolks,

Grated lemon-peel, Cayenne and black pepper.

Roast and blanch the chestnuts, boil for about 20 minutes in strong chicken or veal stock. Drain, and put through a vegetable press, or through a meat-chopper. Add to this, the boiled liver of the fowl, a slice of ham, both ground fine. Also add the onion juice, bread-crumbs and butter, a pinch of grated lemon-peel, the salt, a dash of Cayenne, and a salt-spoon of black pepper.

Moisten all with the yolks of 2 eggs, and use as a stuffing. This is a delicious stuffing for turkeys, ducks, or chickens.