Sausages Stewed with Chestnuts

Ingredients

• one pound of delicate sausages
• half a hundred fine Spanish chestnuts
• a tea-spoonful of flour
• half a pint of good stock
• a small bunch of savoury herbs
• A glass of wine may be put in or not.

Method

1. 1

   Divide sausages into small round cakes and fry until lightly browned.

2. 2

   Boil chestnuts, dry, and roast them.

3. 3

   Stir flour into the fat from frying sausages, beat until lightly colored, then add stock and herbs.

4. 4

   Let boil, add sausages and chestnuts, and simmer for an hour.

5. 5

   Serve hot.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1728. The excerpt below is the record exactly as published.

Sausages Stewed with Chestnuts. — Take one pound of delicate saus,(i;-t'-iiirat, seasoned with salt and cayenne, hut without any herbs. Divide it into small round cakes three-quarters of an inch thick, and fry these in hot fat till they are lightly browned on both sides ; drain them on a sieve. Throw half a hundred fine Spanish chestnuts into boiling water, and let them boil for eight or ten minutes. Dry them, and when nearly cool make a little incision in the outer skin of each nut to keep it from bursting. Roast the nuts, and when they are soft skin them. Pour the fat in which the sausages were fried into a dehcately clean saucepan; then stir a tea- spoonful of flour smoothly into it, and beat the paste over the fire till it is lightly coloured. Add gradually half a pint of good stock, a small bunch of savoury herbs, and a seasoning of salt and cayenne. A glass of wine may be put in or not.

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