Chestnut Sauce
1.1lt (2 pints) Stock
600ml (1 pint) Chestnuts, shelled
2 tbsp Butter
1 tsp Lemon Juice
1 tbsp Flour
Salt and Pepper
Boil the chestnuts in water for about three minutes.
Plunge into cold water and rub off the dark skins.
Add to the stock and boil gently until they can be easily mashed (it will take about an hour).
Mash as finely as possible.
Place the butter and flour in a saucepan and cook until a dark brown.
Stir into the stock and cook two minutes.
Add the seasonings and rub through a sieve.
This sauce is for roast turkey.
Note: Many older recipes use measurement by volume.
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