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

Chestnut Sauce (for Boiled Turkey)


  • 1 pint of shelled chestnuts
  • 1 1/2 pints of stock
  • 1 teaspoonful of lemon juice
  • 1 tablespoonful of flour
  • 1 tablespoonful of butter
  • salt
  • pepper
  • 1/2 pint of cream


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.

Rub the butter and flour together, and stir into the boiling mixture.

Stir into the sauce, and cook two minutes.

Add the seasoning, and rub all through a sieve.

Add cream to the sauce.

Return to the fire, boil up once, and serve.

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


Print recipe/article only


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


Miss Parloa's New Cook Book.

comments powered by Disqus