Chestnuts with Gravy

Remove the shells from several dozen large chestnuts, then scald so to be able to peel off the red skins; put them into a buttered flat saucepan, salt and moisten to their height with good broth (No. 194a); boil the liquid and withdraw the saucepan to a slower fire to have the chestnuts cook while remaining whole. When tender the moisture should be entirely reduced; glaze with a brush before serving.