Remove shells from chestnuts and blanch. Then boil very slowly in water until about half clone, drain off any remaining water and add one cup of soup stock and one cup of brown sugar. Let this simmer until it is soft, adding also butter size of walnut. Serve in ramikins. Or cook in boiling, salted water; drain, mash, moisten with scalded milk. Season with salt and pepper and beat until light or riced. Pile lightly in center of dish and surround with meat.