| Method: | Take the outer rind from the chestnuts, and put them into a
large pan of warm water. As soon as this becomes too hot for the fingers
to remain in it, take out the chestnuts, peel them quickly, and immerse
them in cold water, and wipe and weigh them. Now cover them with good
stock, and stew them gently for rather more than 3/4 of an hour, or
until they break when touched with a fork; then drain, pound, and rub
them through a fine sieve reversed; add sufficient stock, mace, cayenne,
and salt, and stir it often until it boils, and put in the cream. The
stock in which the chestnuts are boiled can be used for the soup, when
its sweetness is not objected to, or it may, in part, be added to it;
and the rule is, that 3/4 lb. of chestnuts should be given to each quart
of soup.
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