Chestnut Dressing.
Take 1 pint of chestnut, prepare the nut by making a cut in each with a sharp knife. Then put them in a kettle, cover with cold water, bring to a boil and boil exactly 2 minutes. Remove from the water, drain, turn in a pan with a little butter and shake over fire, after this the shells and skins may be removed together. Chop the nuts, add a large cupful of grated bread crumb, 4 tablespoonful of butter, melted, 1 tablespoonful of shredded parsley, ¹⁄₂ teaspoonful of ground poultry seasoning salt and pepper to taste. This gives rather a dry dressing and sufficient hot water to mix to a paste may be added if a moist dressing is preferred.