Sausages and Chestnuts

Ingredients

• 40 Spanish chestnuts, fine
• 6 sausage-meat cakes, small flat oval
• 1 morsel butter
• 1 large teaspoonful flour
• 1/2 pint beef or veal broth or gravy, strong
• 2 wineglassesful white wine, good
• 1 small bunch savoury herbs
• salt and pepper or cayenne

Instructions

1. Roast the chestnuts and remove the husk and skin from each.
2. Fry the sausage-meat cakes gently in a morsel of butter until well browned.
3. Lift out the sausages and set aside.
4. Pour the greater part of the fat in which they have been fried into a bright saucepan.
5. Mix the flour into the fat and stir over the fire until well and equally browned.
6. Pour in the broth or gravy by degrees, stirring constantly.
7. Add the wine, the bunch of savoury herbs, and season with salt, pepper, or cayenne to taste.
8. Give the sauce a boil.
9. Lay the sausages round the pan and the chestnuts in the centre.
10. Stew very gently for nearly an hour.
11. Remove the herbs from the pan.
12. Dish the sausages neatly with the chestnuts heaped in the centre.
13. Strain the sauce over them and serve very hot.