Recipes > Sauces & Spreads > Chestnut Sauces > Chestnut Sauce (for Roast Turkey)

Chestnut Sauce (for Roast Turkey)

  • 1 pint of shelled chestnuts
  • 1 quart of stock
  • 1 teaspoonful of lemon juice
  • 1 tablespoonful of flour
  • 1 tablespoonful of butter
  • salt
  • pepper


Boil the chestnuts in water for about three minutes; then plunge them into cold water, and rub off the dark skins.

Put them on to cook with the stock, and boil gently until they will mash readily (it will take about an hour).

Mash as fine as possible.

Put the butter and flour in a sauce-pan and cook until a dark brown.

Stir into the sauce, and cook two minutes.

Add the seasoning, and rub all through a sieve.

The chestnuts used are twice as large as the native fruit. All first-class provision dealers and grocers keep them.


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This sauce is for roast turkey. See also, chestnut sauce for boiled turkey.


Miss Parloa's New Cook Book.

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