Brown Chestnut Sauce
From Modern cookery, in all its branches, 1884
Serves 6
Enhance seasonings to taste.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 138. The excerpt below is the record exactly as published.
Chestnuts without their rinds, 6 oz. ; veal gravy, f pint; rind of \ lemon : 1^ hour. Salt; spice; cream, 6 tablespoonsful. Obs. — This sauce may be served with turkey, with fowls, or with stewed veal-cutlets. BilOWN CHESTNUT SAUCE. Substitute rich brown gravy for the veal stock, omit the lemon- rind and cream, heighten the seasonings, and mix the chestnuts with a few spoonsful of Espagnole
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