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(Stuffings For Meat And Poultry) - (The International Jewish Cook Book)

Shell and blanch two cups of chestnuts. Cook in boiling salted water
until tender. Drain and force through a colander or a potato ricer. Add
one-fourth cup of melted chicken fat, one-fourth teaspoon of pepper,
three-fourths of a teaspoon of salt, one cup of grated bread crumbs, and
enough soup stock to moisten.

Other Recipes

Chestnut Stuffing

Shell 1 pint of large chestnuts; pour on boiling water and remove the

inner skin. Boil in salted water, or stock, until soft. Mash fine and

mix with them 1 cup of fine rolled crackers. Season with 1 teaspoonful

of salt, 1 salt spoon of pepper, and 1 teaspoonful of chopped parsley.

Moisten with 1/3 cup of melted butter. This stuffing is especially nice

for quail.

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