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Chestnuts Fricassed

1 dozen chestnuts 1/2 pint savory white sauce 1/2 pint milk and water Make a sauce according to recipe given for white sauce. Bake the chestnuts in a hot oven for ten minutes, or less if they are young. The peel and inner skin can then be easily removed. Drop them into milk and water--equal parts of each--and stew them gently with a little salt for half an hour, keeping the saucepan covered. Now drain; and put them on a dish, pouring the sauce over them. It will be best to try the chestnuts when they have been in the oven a little more than five minutes, as they should be removed as soon as the skin will come away easily. More chestnuts should be baked than are really wanted, as there are often bad ones among them.