Chestnut Stuffing

• 2 pounds of chestnuts
• 2 ounces of dry breadcrumbs
• 4

Slit the skin of each chestnut and either roast them in an oven for 20 to 25 minutes or boil them in water for about 20 minutes. Peel off the outer skin and the bitter, furry inner skin. Put the chestnuts into a thick saucepan with the ½ pint of stock and the ½ bay leaf and simmer gently, stirring now and then, until they are soft. This will take about 30 minutes.

When they are ready, r