CHESTNUT SAUCE, Brown.
Ingredients.—½ lb. of chestnuts, ½ pint of stock, 2 lumps of sugar, 4 tablespoonfuls of Spanish sauce (see [Sauces]). Mode.—Prepare the chestnuts as in the succeeding recipe, by scalding and peeling them; put them in a stewpan with the stock and sugar, and simmer them till tender. When done, add Spanish sauce in the above proportion, and rub the whole through a tammy. Keep this sauce rather liquid, as it is liable to thicken. Time.—1½ hour to simmer the chestnuts. Average cost, 8d.