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Chestnut Sauce, Brown

A historical recipe from Mrs. Beeton's Dictionary of Every-Day Cookery The "All About It" Books, by Beeton, Mrs. (Isabella Mary).

A historical recipe

Mrs. Beeton's Dictionary of Every-Day Cookery The "All About It" Books, by Beeton, Mrs. (Isabella Mary). Project Gutenberg eBook #50191.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Mrs. Beeton's Dictionary of Every-Day Cookery The "All About It" Books, by Beeton, Mrs. (Isabella Mary). Digitised by Project Gutenberg, eBook #50191 (https://www.gutenberg.org/ebooks/50191). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

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Ingredients

Method

  1. Ingredients.—½ lb.
  2. of chestnuts, ½ pint of stock, 2 lumps of sugar, 4 tablespoonfuls of Spanish sauce (see SAUCES).
  3. Mode.—Prepare the chestnuts as in the succeeding recipe, by scalding and peeling them;
  4. put them in a stewpan with the stock and sugar, and simmer them till tender.
  5. When done, add Spanish sauce in the above proportion, and rub the whole through a tammy.
  6. Keep this sauce rather liquid, as it is liable to thicken.
  7. Time.—1½ hour to simmer the chestnuts.
  8. Average cost, 8_d.