Stewed Chestnuts

Ingredients

• two dozen Chestnuts
• two ounces of minced onion
• an ounce of butter
• an ounce of flour
• three gills of good broth
• one of claret
• the yolks of two eggs

Method

1. 1

   Skin, scald, and peel the chestnuts.

2. 2

   Fry minced onion and butter until brown, stir in flour, moisten with broth and claret, season, and bring to boil.

3. 3

   Skim, simmer for ten minutes, strain, return sauce to boil, add chestnuts, simmer until done.

4. 4

   Lift chestnuts out, arrange in a dish, stir yolks into sauce, and pour over.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 235. The excerpt below is the record exactly as published.

Stewed Chestnuts. — Skin, scald, and peel two dozen Chestnuts. Put into an earthenware stewpan two ounces of minced onion and an ounce of butter. Fry till brown, then stir in an ounce of flour, mix well, and moisten with three gills of good broth and one of claret. Season with pepper, salt, and rosemary, and bring slowly to the boil. Skim, simmer ten minutes, and strain through a hair sieve. Wash out the stew- pan, put back the strained sauce, and bring it to the boil. Now slip in the peeled Chestnuts, lower the heat to simmering, and stew gently till they are done. Lastly take off the stewpan, lift the Chestnuts out with a perforated spoon, arrange them in a vegetable dish, stir the yolks of two eggs

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