Recipes > Sauces & Spreads > Chestnut Sauces > Brown Chestnut Sauce

Brown Chestnut Sauce


  • 1/2 pound of chestnuts
  • 1/2 pint of stock
  • 2 lumps of sugar
  • 4 tablespoonfuls of Spanish sauce


Prepare the chestnuts as in the foregoing recipe, by scalding and peeling them; put them in a stewpan with the stock and sugar, and simmer them till tender. When done, add Spanish sauce in the above proportion, and rub the whole through a tammy. Keep this sauce rather liquid, as it is liable to thicken.

Time: 1 1/2 hours to simmer the chestnuts.


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The Book of Household Management (1861).

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