Chestnut Forcemeat and Sauce

Ingredients

• 4 dozen chestnuts
• 1 oz. butter
• b pint stock
• salt
• veal forcemeat (page 54)

Method

1. 1

   Fry the chestnuts in butter, first scoring the skins well with a sharp knife; then remove the skins and boil the chestnuts in the stock till they are very soft.

2. 2

   Take the same quantity of veal forcemeat as there is of half the chestnuts, mix it with the chestnuts, leaving them whole.

3. 3

   Use the rest of the boiled chestnuts with half a pint of good stock, and rub through a wire sieve.

4. 4

   Make the sauce hot without letting it boil, add seasoning and a glass of white wine.

5. 5

   Serve with roast turkey.

As published

This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 59. The excerpt below is the record exactly as published.

Chestnut Forcemeat and Sauce. — 4 dozen chestnuts, 1 oz. butter, b pint stock, salt, veal forcemeat (page 54)

Cook this with the app: pantry check, scaling, and the assistant.