No. 42 Mutton Cutlets With Chestnuts
Dish up cutlets, as previously shown, garnish with chestnuts which have been equally heated in a stewpan, so that the husk will easily peel off; take the chestnuts with a little good broth and put in clean stewpan; let simmer; when done pound in a mortar; put in a pan with a little sugar, nutmeg, ½ pint of cream; reduce the pulp, rub through a sieve, put in stewpan, let it get hot, mix in some butter, pour round cutlets some thin sauce.