Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 qt Chestnuts -
1 pt Bread crumbs -
1/4 c Shortening ** -
1 ts Salt -
1 Egg, well beaten -
1/4 c Celery, chopped -
2 ts Poultry seasoning -

DIRECTIONS ------------------------------------------------------------
** butter, chicken fat, or lard.
Make a gash in each chestnut, place in an iron skillet with 1 Tbsp of
butter and shake over hot flame for a few minutes. Place in the oven
for 10 minutes. Then remove the shell and skins. Cover the blanched
chestnuts with boiling salt water and cook until tender. Strain and
put through a ricer. Add the rest of the ingredients and mix well.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.

Converted by MMCONV vers. 1.20

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