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Glazed Chestnuts

Slit thirty large Italian chestnuts and set in oven on a tin for twenty minutes. Remove, shell and peel, place in a saucepan with a half pint broth, cover with water, add blade mace, two branches celery, one onion with a clove stuck in it, a half teaspoon salt and two saltspoons pepper. Cover pan, let boil for twenty-five minutes, lift up chestnuts and place in saucepan with a half gill demi-glace, half gill of the chestnut broth, half ounce butter, the juice of half a lemon and saltspoon grated nutmeg. Set the pan in oven for twenty-five minutes, being very careful to frequently baste chestnuts with the liquor, remove and use as required.