if the season
permits. Cover the bird with slices of bacon and roast.

~ANCHOVY STUFFING~--Put some large fine chopped onions into a frying pan
with a little oil or butter and fry them to a light brown. Put them in a
basin and add some breadcrumbs that have been dipped in water and
squeeze quite dry. Then add a small piece of liver of the bird to be
stuffed. The filling of seven or eight salted anchovies, a pinch of
parsley, with a few chopped capers. Work these well together, sprinkle
over a little pepper and thicken the mixture with yolks of eggs, when it
is ready for use.

~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 pi