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Chestnut Puree

1 dozen chestnuts 1/2 pint milk 1 onion size of a walnut 1 ounce butter Pepper and salt Bake the chestnuts in a hot oven for about ten minutes, when the inner skin will come off easily. Put them in a saucepan with the milk and onions. Bring them quickly to boiling point, and then let stew gently for half an hour. Keep the saucepan covered while they are stewing. Now remove them from the milk, leaving the onion, and rub them through a sieve. Work half a teaspoon of corn flour into the butter; then stir three tablespoons of the milk, in which the chestnuts were stewed, into the chestnuts, and add the butter and corn flour and the seasonings. Stir over the fire until the butter is melted, and serve very hot.