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Brussels Sprouts with Chestnuts

Remove outer leaves, thoroughly wash and drain one and a half pints fresh Brussels sprouts, plunge in a quart boiling water with a teaspoon salt, boil for twenty minutes and drain on a sieve. Shell a half pound American chestnuts, plunge in boiling water for five minutes, drain and peel. Place in a saucepan with enough white broth to just cover, season with three saltspoons each salt and sugar, cover pan and let cook for twenty-five minutes. Drain, then place both chestnuts and sprouts in a sautoire with an ounce butter, half teaspoon salt and three saltspoons of white pepper, toss well, cook for five minutes, dress on a hot vegetable dish and serve.