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CHESTNUTS, STEWED (to be served as a vegetable)

Remove the outer rind from sound chestnuts, then fry them in a little butter, when the inner skin may easily be freed from them. Put them into a saucepan with some good stock, and boil them until they are tender but unbroken. The chestnuts should be removed from the gravy as soon as they are cooked, and served in a tureen with a little white sauce poured over them. Time to boil the chestnuts, one hour and a half. Probable cost, 3d. or 4d. per pint. Sufficient, one quart for a tureenful.