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.