Brussels Sprouts with Chestnuts

Wash and trim the sprouts. Soak them in four cups cold water containing one teaspoon salt for twenty minutes. Drain.

Place in a saucepan with the onion, stock and remaining salt. Bring to a boil and cook, uncovered, for five minutes. Cover and cook for ten to twelve minutes longer, or until sprouts are tender. Drain.

Melt the butt