Chestnuts au Jus

• 2 lb. chestnuts
• 2 cloves
• 1 small onion

Take a sharp knife and make an incision in each chestnut, in the shell only. Put into a saucepan and cover with cold water. Bring to the boil and cook for 2 min. Drain and peel and skin them while very hot. Stick the cloves into the onion and put chestnuts, onion, celery, bay leaf and mace into the boiling stock. Season. Simmer about 1 hr. until the chestnuts are tender. Strain and keep the che