No. 15. Chestnut Forcemeat

Preparation info
    • Difficulty


Appears in

By Eliza Acton

Published 1845

  • About


  • Chestnuts, 6 oz.
  • Veal gravy, ½ of a pint: 15 to 20 minutes.


Strip the outer skin from some fine sound chestnuts, then throw them into a saucepan of hot water, and set them over the fire for a minute or two, when they may easily be blanched like almonds. Put them into cold water as they are peeled. Dry them in a cloth, and weigh them. Stew six ounces of th