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Chestnut Sauce, Brown

IN- GREDIENTS for 1 tureen. lb. of chestnuts, 1/2 pint of stock, 2 lumps of sugar, 4 tablespoonfuls of Spanish sauce (see recipe). AVERAGE COST, 8d.

Prepare the chestnuts as in the preceding recipe, by scalding and peeling them; put them in a stewpan with the stock and sugar, and simmer them till tender. When done, add Spanish sauce in the above proportion, and rub the whole through a tammy. Keep this sauce rather liquid, as it is liable to thicken.

TIME.-1 hour to simmer the chestnuts.

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