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    Some receipts from this era attempted to give medicinal advice. Many dangerous, and in some cases, deadly, "cures" were given, reflecting the primitive knowledge of that time period. Don't assume everything you read here is safe to try! Recipes and Receipts posted here are for Historic Research Purposes, enjoy them, learn from them, discuss them!

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Sauces/Gravy Chestnut Sauce

338. - chestnut sauce
(from The Practical Housekeeper: A Cyclopaedia of Domestic Economy, edited by Elizabeth Fries Ellet, 1857)

Ingredients:

chestnuts​
good gravy​
1 glass of white wine​
white pepper​
salt​
mace or nutmeg​
for brown gravy:​
beef-gravy​
for white gravy:​
veal-broth​
pounded almonds​

Instructions:

Scald a score of chestnuts in hot water for ten minutes; skin them; let them stew gently for about half an hour in some good gravy seasoned with a glass of white wine, a little white pepper, salt, and mace or nutmeg; and when quite soft, serve them in the dish.​
Or:--Pulp them through a colander to thicken the gravy, making it either brown or white, by using in the former beef-gravy, and in the latter veal-broth, with pounded almonds, and without pepper.​
Either of these is equally fit for sauce to guinea-bird or turkey, as well as for stuffing the body of the bird.​


Continuing the theme of Thanksgiving for our upcoming November Scott's Battery Newsletter, I have included an original to the Civil War era recipe for Chestnut Sauce! I'd like to hear from anyone who tries this recipe! Thanks!
 
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