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Pureed chestnuts with stock, cream and seasonings. Repeatedly given as an acompaniment for poultry since the early 19th Century.
Original Receipt in 'The Book of Household Management', 1861, edited by Isabella Beeton (See Mrs.B)
CHESTNUT SAUCE FOR FOWLS OR TURKEY.
390. INGREDIENTS:½ lb. of chestnuts,½ pint of white stock, 2 strips of lemon-peel, cayenne to taste, ¼ pint of cream or milk.
Mode: Peel off the outside skin of the chestnuts, and put them into boiling water for a few minutes; take off the thin inside peel, and put them into a saucepan, with the white stock and lemon-peel, and let them simmer for 1-½ hour, or until the chestnuts are quite tender. Rub the whole through a hair-sieve with a wooden spoon; add seasoning and the cream; let it just simmer, but not boil, and keep stirring all the time. Serve very hot; and quickly. If milk is used instead of cream, a very small quantity of thickening may be required: that, of course, the cook will determine.
Time: Altogether nearly two hours.
Average cost: 8d.
Sufficient: this quantity, for a turkey.
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