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Sugared Chestnuts

Roast some chestnuts and peel off the skins. Have some reeds cut into pieces some three inches long, and put a chestnut on the point of each of these. Take a piece of butter about the size of a nut and rub with the hand on a piece of marble, and be sure to rub the butter all over it. Boil some sugar to caramel, and when it is at this degree take a wood splint, with a chestnut on the end of it, and dip them in the caramel. When all the chestnuts are done and are cold, take out the bits of osier, and wrap each chestnut in paper.