3 cups chestnuts
2 cups dry bread crumbs
1 cup hot water
2 teaspoons minced parsley
Grated rind 1/2 lemon
1/2 cup melted butter
2 teaspoons salt
3/4 teaspoon pepper
Cook the chestnuts either by roasting or boiling – the simplest way to prepare them is to cut a slit in each with a pointed knife and place them in a moderately hot oven til very thoroughly heated so that both outer and inner skins can readily be removed, after which simmer in water which is subsequently used in moistening the dressing; or if preferred, substitute stock for the water. When the nuts are tender, press through a sieve or chop and add to the remaining ingredients.