Instructions: Roast and chop the chestnuts. Mix with ham, livers, parsley, 1 teaspoon nutmeg, 1 teaspoon mace, and the sweet herbs. Stuff hens with this mixture, packing tightly.

Truss birds with cotton cord. Coat hens with a mixture of butter and remaining spices.

Cook on a spit or grate, turning every ten minutes, basting with remaining butter, for about an hour or an hour and a quarter.

NOTE: This 18th Century recipe was originally for the extinct Passenger Pigeons which were a staple in early America. The chestnuts were the American Chestnut (Castanea dentata) which is now nearly extinct but was one of the most common forest trees in eastern North America until the 20th Century when imported disease decimated the entire chestnut population. Today, domestic pigeon, chukar partridge, gamehens, or even small chickens may be substituted for Passenger Pigeon which looked much like a Mourning Dove, but as large as a domestic pigeon. The chestnuts will be usually the European or Chinese varieties unless you are fortunate enough to locate a nut specialist who is acquainted with the American Chestnut and can find you a few, during the nut season.

Grand Rapids, Ohio

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.