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Chestnut Sauce, White

Roast a dozen chestnuts until quite tender, then remove the brown rind and the skin under it, and put them into a mortar with a tea-spoonful of salt, half a tea-spoonful of pepper, half a tea-spoonful of sifted sugar, and a piece of butter about the size of a walnut. Pound these together to a smooth paste, which must be put into a saucepan, and mixed with a breakfast-cupful of milk or cream; stir the liquid till it boils. This sauce is excellent for boiled fowls. Time to roast the chestnuts, varying with the quality. Probable cost, 2d. or 3d. per pint, if made with milk. Sufficient for one fowl.