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Personal Chef Recipe BROWN CHESTNUT SAUCE.
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CELERY SAUCE (a More Simple Recipe).
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CREAM SAUCE FOR FISH OR WHITE DISHES.
CUCUMBER SAUCE.
PICKLED CUCUMBERS.
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Personal Chef Recipes - by Mrs Beeton

BROWN CHESTNUT SAUCE.

Ingredients: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.
Time: 1-1/2 hour to simmer the chestnuts.
Notes:
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Source: The Book of Household Management Mrs. Isabella Mary Beeton
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