No. 6 Chestnut Soup
1 pound chestnuts.
1½ pints water.
Yolk of one egg, or 1 teaspoon cream.
1 onion.
1 small turnip.
1 ounce butter.
½ teaspoon salt.
6 peppercorns, and a very small pinch of mixed herbs.
Boil the chestnuts for half an hour. In the meantime dissolve the butter in a stewpan; then fry in it the onion and turnip sliced, add the water flavourings, and chestnuts after removing the shells and skins. Boil one hour. Place the cream or yolk in a basin, strain the soup on to it and stir, then strain it back into the saucepan; re-warm, but do not allow to boil. Pour into the tureen and serve.