TRUFFLE AND CHESTNUT STUFFING

Peel off the thick outer skin of the
chestnuts, pat them into a saucepan with a bay leaf, a lump of salt, and
plenty of coriander seeds. Cover them with water, and boil until nearly
tender. Drain the chestnuts and peel off the inner skin, for every half
pound of chestnuts, weighed after they are boiled and peeled, allow
one-half pound of bacon, one-quarter pound of truffles, and the
chestnuts all cut up into small pieces; season to taste with salt,
pepper and spices and add a little each of powdered thyme and marjoram;
toss the mixture for a few minutes longer over the fire and it is then
ready for use.BBQ Chicken Crock Style