Sausages and Chestnuts

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Time
Cook: 60 min Total: 60 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (8)
Instructions (12)
  1. Roast the chestnuts, and take the husk and skin from them.
  2. Fry gently, in a morsel of butter, the sausage-meat cakes until well browned.
  3. Lift the sausages out and pour the greater part of the fat into a bright saucepan.
  4. Mix the flour into the fat and stir over the fire until well and equally browned.
  5. Pour in by degrees nearly half a pint of strong beef or veal broth, or gravy, and two glasses of good white wine.
  6. Add a small bunch of savoury herbs, and as much salt and pepper, or cayenne, as will season the whole properly.
  7. Bring the sauce to a boil.
  8. Lay in the sausages around the pan and the chestnuts in the centre.
  9. Stew them very softly for nearly an hour (50 to 60 minutes).
  10. Take out the herbs.
  11. Dish the sausages neatly, and heap the chestnuts in the centre.
  12. Strain the sauce over them and serve very hot.
Original Text
SAUSAGES AND CHESTNUTS. (ENTRÉE.) An excellent dish. (French.) Roast, and take the husk and skin from forty fine Spanish chestnuts; fry gently, in a morsel of butter, six small flat oval cakes of fine sausage-meat, and when they are well browned, lift them out and pour into a saucepan, which should be bright in the inside, the greater part of the fat in which they have been fried; mix with it a 263large teaspoonful of flour, and stir these over the fire till they are well and equally browned; then pour in by degrees nearly half a pint of strong beef or veal broth, or gravy, and two glasses of good white wine; add a small bunch of savoury herbs, and as much salt and pepper, or cayenne, as will season the whole properly; give it a boil, lay in the sausages round the pan, and the chestnuts in the centre; stew them very softly for nearly an hour; take out the herbs, dish the sausages neatly, and heap the chestnuts in the centre, strain the sauce over them and serve them very hot. There should be no sage mixed with the pork to dress thus. Chestnuts roasted, 40; sausages, 6; gravy, nearly 1/2 pint; sherry or Madeira, 2 wineglassesful: stewed together from 50 to 60 minutes.
Notes
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