Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Penndutch Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 qt Chestnuts
1 pt Bread crumbs
1/4 c Shortening **
1 t Salt
1 ea Egg, well beaten
1/4 c Celery, chopped
2 ts Poultry seasoning
** 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.
