INGREDIENTS.--1/2 lb. of chestnuts, 1/2 pint of strong stock, 2 lumps of sugar, 4 tablespoonfuls of Spanish sauce.
Mode.--Prepare the chestnuts as in the foregoing recipe, by scalding and peeling them; put them in a stewpan with the stock and sugar, and simmer them till tender. When done, add Spanish sauce in the above proportion, and rub the whole through a tammy. Keep this sauce rather liquid, as it is liable to thicken.
Time.--1-1/2 hour to simmer the chestnuts.
Mode.--Prepare the chestnuts as in the foregoing recipe, by scalding and peeling them; put them in a stewpan with the stock and sugar, and simmer them till tender. When done, add Spanish sauce in the above proportion, and rub the whole through a tammy. Keep this sauce rather liquid, as it is liable to thicken.
Time.--1-1/2 hour to simmer the chestnuts.
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