No. 15. Chestnut Forcemeat from Modern Cookery for Private Families by Eliza Acton
Strip the outer skin from some fine sound chestnuts, then throw them into a saucepan of hot water, and set them over the fire for a minute or two, when they may easily be blanched like almonds. Put...
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Cooking tools:
- Kitchen scale
- Saucepan
- Stove
- Kitchen towel
- Mixing bowl
Ingredients
- lemon-peel and salt, 1 teaspoonful each.
- Veal gravy, ½ of a pint: 15 to 20 minutes.
- Bacon or butter, 3 oz.
- bread-crumbs, 2 oz.
- Chestnuts, 6 oz.
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