White Chestnut Sauce

Ingredients

• Chestnuts without their rinds, 6 oz.
• veal gravy, f pint
• rind of lemon
• cream, 6 tablespoonsful

Method

1. 1

   Peel chestnuts and simmer in boiling water for 2-3 minutes.

2. 2

   Add veal gravy and lemon rind, and stew for 1 hour and 15 minutes.

3. 3

   Press through a sieve, add cayenne, salt, and cream, and serve immediately.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 137. The excerpt below is the record exactly as published.

WHITE CHESTNUT SAUCE. Strip the outer rind from six ounces of sound sweet chestnuts, then throw them into boiling water, and let them simmer for two or three minutes, when the second skin will easily peel off. Add to them three quarters of a pint of good cold veal gravy, and a few strips of lemon rind, and let them stew gently for an hour and a quarter. Press them, with the gravy, through a hair-sieve reversed and placed over a deep dish or pan, as they are much more easily rubbed through thus than in the usual way : a wooden spoon should be used in preference to any other for the process. Add a little cayenne and mace, some salt if needed, and about six tablespoonsful of rich cream. Keep the sauce stirred until it boils, and serve it immediately. Chestnuts without their rinds, 6 oz. ; veal gravy, f pint; rind of \ lemon : 1^ hour. Salt; spice; cream, 6 tablespoonsful

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