1/2 lb. of chestnuts 1/2 pint of stock No. 105 2
lumps of sugar 4 tablespoonfuls of Spanish sauce (_see_ Sauces).
Method:
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.
