Recipes > Sauces & Spreads > Chestnut Sauces > Chestnut Sauce for Fowls or Turkey

Chestnut Sauce for Fowls or Turkey


  • 1/2 pound of chestnuts
  • 1/2 pint of white stock
  • 2 strips of lemon-peel
  • cayenne to taste
  • 1/4 pint of cream or milk


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 1/2 hours, 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.

Sufficient, this quantity, for a turkey.


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The Book of Household Management (1861).

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