Take half a hundred Chesnuts, pick them, put them in an Earthen Pan, and set them in the Oven half an Hour, or roast them gently over a slow Fire; but take care they don’t burn; then peel them, and set them to stew in a Quart of good Beef, Veal, or Mutton-broth, till they are quite tender. In the mean time, take a Slice or two of Ham, or Bacon, a Pound of Veal, and a Pigeon beat to Pieces, a Bundle of Sweet Herbs, an Onion, a little Pepper and Mace, a Piece of Carrot; lay the Bacon at the Bottom of a Stew-pan, and lay the Meat and Ingredients at Top. Set it over a slow Fire, till it begins to stick to the Pan, then put in a Crust of Bread, and pour in two Quarts of Broth; let it boil softly till one Third is wasted; then strain it off, and add it to the Chesnuts. Season it with Salt, and let it boil till it is well tailed, stew two Pigeons in it, and a fry’d French Role crisp; lay the Roll in the Middle of the Dish, and the Pigeons on each Side; pour in your Soop, and send it away hot.
A French Cook will beat a Pheasant and a Brace of Partridges to Pieces, and put to it. Garnish your Dish with hot Chesnuts.