The Apsley cookery book

Boil the milk with the onion (in a double saucepan) for one hour. Mix the chestnut flour to a smooth paste in a little cold milk, and add it to the boiling milk ; let it simmer for half an hour. Take the onion out last thing and add the cream. 354. Chestnuts Fricasseed. Ingredients . One dozen Chestnuts. I Half a pint of Savoury White Half a pint of Milk and Water. | Sauce. Make the sauce according to recipe given for 44 Savoury White Sauce.” Bake the chestnuts in a hot oven for ten minutes or less if they are young. The peel and inner skin can then be easily removed. Drop them into the milk and water — equal parts of each — and stew them gently with a little salt for half an hour, keeping the saucepan covered. Now drain them, and put them on a dish and pour the sauce over them. It will be best to try the chestnuts when they have been in the oven a little more than five minutes, as they should be removed as soon as the skin will come away easily. More chestnuts should be baked than are really wanted, as there are often bad ones amongst them. 355. Chestnut Patties. Ingredients. One and a half pounds of Chestnuts. Two tablespoonfuls of Cream. A quarter of a pint of Milk. Two teaspoonfuls of mixed Herbs. Eight or ten Pattie cases. Throw the chestnuts into boiling water for half an hour, remove both outer and inner skins, and pass through a fine sieve, then add the cream, milk, herbs, and pepper, and mix well together ; if too stiff, a little more milk and cream can be added. Fill the cases and put them in the oven for fifteen minutes. Serve, garnished with parsley. 356. Chestnut Pie. Ingredients. One pound of Chestnuts. Two ounces of Butter. Three ounces of Macaroni. Three tablespoonfuls of Sauce. One tablespoonful of Ruskcrumbs. One tablespoonful of Flour. Throw the chestnuts into boiling water for half an hour ; take them out a few at a time and skin them ; pass them through a nut mill or sieve. Cook the macaroni in one pint of milk, drain, and cut it up into small pieces. Make a sauce of the milk it was boiled in with the flour and butter. Well grease a pie-dish and put a layer of macaroni at the bottom, then a layer of the sauce, then put the chestnuts. Add the rest of the sauce, and put a thin layer of macaroni and rusk-crumbs on the top. Put in the oven for half an hour to brown. 357. Chestnut Puree. Ingredients. One dozen Chestnuts. I One Onion the size of a walnut. Half a pint of Milk. J One ounce of Butter. Pepper. Bake the chestnuts in a hot oven for about ten minutes, when the inner skin will come off easily. Put them in a saucepan with the milk and onion. Bring them quickly to boiling-point, then let them stew slowly for half an hour. Keep the saucepan covered while they are stewing. Now remove them from the milk, leaving the onion behind, and rub them through a sieve. Work half a teaspoonful of corn flour into the butter ; then stir three tablespoonfuls of the milk, in which the chestnuts were stewed, into the chestnuts, and add the butter and corn flour and a little pepper. Stir over the fire until the butter is melted, and serve very hot. 358. Chestnuts (Scalloped). Ingredients. One dozen Chestnuts. Half a pint of Milk. One Onion the size of a walnut. One ounce of Butter. Pepper. Bread-crumbs.