Sausages and Chestnuts (Entrée)

• Chestnuts roasted, 40
• sausages, 6
• gravy, nearly ½ pint

Roast, and take the husk and skin from forty fine Spanish chestnuts; fry gently, in a morsel of butter, six small flat oval cakes of fine sausage-meat, and when they are well browned, lift them out and pour into a saucepan, which should be bright in the inside, the greater part of the fat in which they have been fried; mix with it a large