CHESTNUT STUFFING—­Peel a sound good-sized shallot, chop it up fine, place it in a saucepan on a hot fire with one tablespoonful of butter and heat it for three minutes without browning.  Then add one-fourth pound of sausage meat and cook for five minutes longer.  Add ten finely chopped mushrooms and a dozen well pounded cooked peeled chestnuts and stir all well together, season with one pinch of salt, half pinch of pepper, one-half saltspoon of powdered thyme, and one teaspoonful of finely chopped parsley.  Let this come to a boil, add one half ounce of sifted bread crumbs and twenty-five or thirty whole cooked and shelled chestnuts and mix all well together, being careful not to break the chestnuts.  Allow to cool and then is ready for use.

CHESTNUT STUFFING FOR TURKEY—­Put a dozen or fifteen large chestnuts into a saucepan of water, and boil them until they are quite tender, then take off the shells and skins, put into a mortar and pound them.  Put four ounces of shredded beef suet into a basin, stir in one-half pound of bread crumbs, season with salt and pepper to taste, and squeeze in a little lemon juice.  Mix in a pound of chestnuts and stuffing will be ready for use.

CHESTNUT STUFFING WITH TRUFFLES—­Remove the dark or outer skins from some chestnuts, immerse in boiling water for a few minutes, remove the light skins and boil for about twenty minutes, put in a saucepan one pound of fat bacon and two shallots, and keep these over the fire for a few minutes.  Then add the whole chestnuts, also one-half pound of chestnuts previously cut out into small pieces, put in pepper, spices and salt to taste, and a small quantity of powdered margoram and thyme.  Hold it over the fire a little longer, turning it occasionally.  It is then ready for use.

CHICKEN LIVER STUFFING FOR BIRDS—­Chop a half pound of fat chicken livers in small pieces and put them in a frying pan, with two finely chopped shallots, two ounces of fat ham, also chopped thyme, grated nutmeg, pepper, salt and a small lump of butter.  Toss it about over the fire until partly cooked.  Then take it off and leave it until cold.  Pound in a mortar, then it is ready to use.

CHICKEN STUFFING—­Take the heart, liver, and gizzard of a fowl, chop fine, season to taste and mix with boiled rice, worked up with a little butter.  Stuff the chicken with this.

GIBLET STUFFING FOR TURKEY—­Put the giblets in a saucepan over the fire with boiling water to cover, sprinkle over a teaspoonful of salt and a quarter of a teaspoonful of pepper and boil gently until tender.  Save the water in which the giblets were boiled to use for gravy.  Chop the giblets quite fine, put them in a frying pan over the fire with four ounces of butter, two breakfast cups of stale breadcrumbs and a good seasoning of salt, pepper and any powdered sweet herbs except sage.  Stir all these ingredients together until they are of a light brown, add a wine glass of sherry or Madeira wine, and the force meat is ready for use.