Chestnut Sauce for Fowls or Turkey

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Total: 120 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (5)
Instructions (6)
  1. Peel off the outside skin of the chestnuts, and put them into boiling water for a few minutes; take off the thin inside peel.
  2. Put the chestnuts into a saucepan, with the white stock and lemon-peel, and let them simmer for 1-1/2 hour, or until the chestnuts are quite tender.
  3. Rub the whole through a hair-sieve with a wooden spoon.
  4. Add seasoning and the cream; let it just simmer, but not boil, and keep stirring all the time.
  5. Serve very hot; and quickly.
  6. If milk is used instead of cream, a very small quantity of thickening may be required: that, of course, the cook will determine.
Original Text
CHESTNUT SAUCE FOR FOWLS OR TURKEY. 390. INGREDIENTS.—1/2 lb. of chestnuts, 1/2 pint of white stock, 2 strips of lemon-peel, cayenne to taste, 1/4 pint of cream or milk. Mode.—Peel off the outside skin of the chestnuts, and put them into boiling water for a few minutes; take off the thin inside peel, and put them into a saucepan, with the white stock and lemon-peel, and let them simmer for 1-1/2 hour, or until the chestnuts are quite tender. Rub the whole through a hair-sieve with a wooden spoon; add seasoning and the cream; let it just simmer, but not boil, and keep stirring all the time. Serve very hot; and quickly. If milk is used instead of cream, a very small quantity of thickening may be required: that, of course, the cook will determine. Time.—Altogether nearly two hours. Average cost, 8d. Sufficient, this quantity, for a turkey.
Notes
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