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Chestnut Sauce for Turkey

Remove the outer husks from about fifty chestnuts and place them on a chestnut roaster (which is a kind of warming pan riddled with holes), over a clear fire, stirring constantly and shaking them until the second skin will come off easily. Then put them in a stewpan with a wineglassful of white wine, sufficient good stock to cover them, a good lump of butter, a heaping teaspoonful of pounded lump sugar, and a little grated nutmeg. When they are boiled quite tender, but still remaining whole, put the chestnuts into a hot sauce tureen, reduce the liquor by boiling it a minute or two longer, and pour it over them. They are then fit to be served with the turkey.