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