Chestnut Sauce for Fowls or Turkey

Ingredients

• 1/2 lb chestnuts
• 1/2 pint white stock
• 2 strip lemon-peel
• cayenne to taste
• 1/4 pint cream or milk

Instructions

1. Peel off the outside skin of the chestnuts, and put them into boiling water for a few minutes;
2. take off the thin inside peel, and put them into a saucepan, with the white stock and lemon-peel, and let them simmer for 1-1/2 hour, or until the chestnuts are quite tender.
3. Rub the whole through a hair-sieve with a wooden spoon;
4. add seasoning and the cream;
5. let it just simmer, but not boil, and keep stirring all the time.
6. Serve very hot; and quickly.
7. If milk is used instead of cream, a very small quantity of thickening may be required: that, of course, the cook will determine.