Chestnut Sauce
Take the large Spanish chestnuts. Cut a slit in the side of each, and roast them well. Peel them, and put them into a saucepan of very rich melted butter. If you use American chestnuts, boil them till quite soft, (trying two or three to ascertain,) then peel, and thicken your melted butter with them. American chestnuts are too small to roast.