Marrons au Jus (Stewed Chestnuts)

Ingredients

• 1^ lb. chestnuts
• 1 quart stock
• 1 small blade mace
• 1 piece of celery
• 1 small onion, peeled and stuck with a clove
• ^ gill brown sauce
• 1 oz. butter
• 1 oz. meat glaze
• the juice of | lemon
• salt
• pepper
• nutmeg

Method

1. 1

   Slit chestnuts and roast in the oven for about ten minutes, then remove husks.

2. 2

   Parboil in salted water for about 20 minutes, drain, and remove inner skin.

3. 3

   In a stewpan, combine stock, mace, celery, and onion, boil till tender.

4. 4

   Drain chestnuts, return to stewpan, add butter, and toss over brisk fire.

5. 5

   Add meat glaze and sauce, then lemon juice, season, dish up, and serve hot.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 391. The excerpt below is the record exactly as published.

Marrons au Jus {Stewed Chestnuts). — 1^ lb. chestnuts, 1 quart stock, 1 small blade mace, 1 piece of celery, 1 small onion, peeled and stuck with a clove, ^ gill brown sauce, 1 oz. butter, 1 oz. meat glaze, the juice of | lemon, salt, pepper, nutmeg

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