White Chestnut Sauce

Preparation info
    • Difficulty


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By Eliza Acton

Published 1845

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  • Chestnuts without their rinds, 6 oz.
  • Veal gravy, ¾ pint
  • rind of


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