Chestnuts and Brussels Sprouts

Ingredients

• chestnuts
• Brussels Sprouts
• A bay-leaf
• two or three strips of bacon-rind
• an inch of lemon-rind
• pepper
• salt
• brown thickening or corn-flour

Method

1. 1

   Peel chestnuts, boil briefly, then remove skins.

2. 2

   Stew in stock until tender.

3. 3

   Add bay leaf, bacon rind, lemon rind, pepper, and salt.

4. 4

   Strain gravy, thicken, and serve with boiled Brussels sprouts.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 302. The excerpt below is the record exactly as published.

Chestnuts and Brussels Sprouts. — Peel the outer skin from the chestnuts, put them into boiling water for a few? minutes, throw them into cold water, and remove the second skin. Wipe them dry, put them into a saucepan, pour over them good stock to cover them, and stew them gently till they are tender without being at all broken. The time they will take will vary from twenty minutes to three-quarters of an hour, according to their quality. A bay-leaf, two or three strips of bacon-rind, and an inch of lemon-rind, with pepper and salt, should be added to the gravy in which they are stewed. Take out the chestnuts, strain the gravy, and thicken it with brown thickening or corn-flour

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