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Chestnut Sauce (for Fowls or Turkey)

INGREDIENTS. lb. of chestnuts, 1/2 pint of white stock, 2 strips of lemonpeel, cayenne to taste, 1/4 pint of cream or milk. AVERAGE COST, 8d.

Peel off the outside skin of the chestnuts, and put them into boiling water for a few minutes; take off the thin inside peel, and put them into a saucepan, with the white stock and lemon-peer, and and let them simmer for 1 hour, or until the chestnuts are CHESTNUT. quite tender. Rub the whole through a hairsieve with a wooden spoon; add seasoning and the cream; let it just simmer, but not boil, and keep stirring all the time.

Serve very hot and quickly. If milk is used instead of cream, a very small quantity of thickening may be required; that, of course, the cook will determine.

TIME.-Altogether, nearly 2 hours.

SEASONABLE in winter.