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Nutmeg, Salt, and Pepper

A saltspoonful of Sugar.

Cut off the tops of the chestnuts and boil them for fifteen minutes; then skin them, put them into a saucepan, and cover them with stock; put a buttered paper over them, and cook them for three-quarters of an hour. Rub them through a wire sieve, with a gill of cream, one egg, and three ounces of butter; season them with a little nutmeg, pepper, salt and sugar; mix well, and use. NEW