 |
| The Foods of England | Cookbooks | Diary | Index | Magic Menu | |
    Random Page Cookbooks Diary Index Magic Menu Really English? Timeline English Service - Lost Foods - Accompaniments - Biscuits - Breads - Cakes - Cheeses - Classic Meals - Curry Dishes - Dairy - Drinks - Egg Dishes - Fish - Fruit - Fruits & Vegetables - Game & Offal - Meat & Meat Dishes - Pastries and Pies - Pot Meals - Poultry - Preserves & Jams - Puddings & Sweets - Sauces - Sausages - Scones - Soups - Sweets and Toffee |
Chestnut Sauce Puréed chestnuts with stock, cream and seasonings. A sauce for poultry (Mrs.B)  Original Receipt in 'The Book of Household Management', 1861, edited by Isabella Beeton (See Mrs.B)CHESTNUT SAUCE FOR FOWLS OR TURKEY. 390. INGREDIENTS:½ lb. of chestnuts,½ pint of white stock, 2 strips of lemon-peel, cayenne to taste, 1/4 pint of cream or milk. Mode: Peel off the outside skin of the chestnuts, and put them into boiling water for a few minutes; take off the thin inside peel, and put them into a saucepan, with the white stock and lemon-peel, and let them simmer for 1-½ hour, or until the chestnuts are quite tender. Rub the whole through a hair-sieve with a wooden spoon; add seasoning and the cream; let it just simmer, but not boil, and keep stirring all the time. Serve very hot; and quickly. If milk is used instead of cream, a very small quantity of thickening may be required: that, of course, the cook will determine. Time: Altogether nearly two hours. Average cost: 8d. Sufficient: this quantity, for a turkey. |
|
Sitemap - This page updated 20/02/2013 - Copyright © 2013 | ||