How to Shell and Blanch Chestnuts

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Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Score the shell of each nut, and put into a frying-pan with a teaspoonful of butter for each pint of nuts.
Shake the pan over the fire until the butter is melted;
then set in the oven five minutes.
With a sharp knife remove the shells and skins together.