Stuffing Recipes

STUFFING FOR GOOSE

Roast fifty chestnuts, using care not to let them
burn, remove the inner and outer peels and chop them fine. Chop the
goose’s liver, put it in a saucepan with one-half tablespoonful of
chopped parsley, shallots, chives, and a little garlic and about two
ounces of butter, fry them for a few minutes, then put in the chopped
chestnuts with one pound of sausage meat, and fry the whole for fifteen
minutes longer. The stuffing is then ready for use.

Kiss Quotes
Roasting a Turkey