Sausages and Chestnuts (Entrée) from Modern Cookery for Private Families by Eliza Acton
Roast, and take the husk and skin from forty fine Spanish chestnuts; fry gently, in a morsel of butter, six small flat oval cakes of fine sausage-meat, and when they are well browned, lift them out...
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Cooking tools:
- Oven
- Skillet
- Saucepan
- Paring knife
- Slotted spoon
- Spoon
- Baking sheet
Ingredients
- Chestnuts roasted, 40
- sausages, 6
- sherry or Madeira, 2 wineglassesful
- gravy, nearly ½ pint
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