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Sausages, Stewed, with Chestnuts

Take one pound of delicate sausage-meat, seasoned with salt and cayenne, but without any herbs. Divide it into small round cakes three-quarters of an inch thick, and fry these in hot fat till they are lightly browned on both sides; drain them on a sieve. Throw half a hundred fine Spanish chestnuts into boiling water, and let them boil for eight or ten minutes. Dry them, and when nearly cool make a little incision in the outer skin of each nut to keep it from bursting. Roast the nuts, and when they are soft skin them. Pour the fat in which the sausages were fried into a delicately clean saucepan; then stir a tea-spoonful of flour smoothly into it, and beat the paste over the fire till it is lightly coloured. Add gradually half a pint of good stock, a small bunch of savoury herbs, and a seasoning of salt and cayenne. A glass of wine may be put in or not. Let the sauce boil up once, put in lightly the sausages and chestnuts, and simmer all gently together for an hour. Pile the chestnuts in the centre of a hot dish, arrange the sausages round them, and strain the sauce over all. Serve very hot. Probable cost, sausage-meat, 1s. per pound. Sufficient for three or four persons.