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Chestnuts, Puree Of

Take fifty large chestnuts--those are the best which have no division, and, when the skin is removed, are entire. Take off the outer brown skin, and boil the chestnuts until the inner skin will come off easily, when that also must be removed. Having done this, put the chestnuts into a saucepan with sufficient white stock to cover them, and boil them gently until they are quite soft, when they must be pressed, while hot, through a wire sieve. The pulp must then be put into a stewpan, with a piece of butter about the size of a walnut, a cupful of cream or new milk, half a cupful of the stock in which they were simmered, and a little salt, pepper, and sugar. Stir this over the fire until quite hot, when it may be placed in the middle of a dish of cutlets. Time, two hours. Probable cost of chestnuts, 3d. or 4d. per pint. Sufficient for four or five persons.