CHESTNUT SOUP
Chestnut Soup (19th Century Recipe)
Scald, peel and scrape 50 large chestnuts; put these into a stewpan with 2 oz. of butter, an onion, 4 lumps of sugar, and a little pepper and salt, and simmer the whole over a slow fire for three-quarters of an hour; then bruise the chestnuts in a mortar; remove the pulp into a stewpan, add a quart of good brown gravy, and having rubbed the purée through a Tammy, pour it into a stewpan; make it hot and serve with fried crusts.
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