OCR Text |
Show Stewed Che6tnutt. A delicious accompaniment of roast turkey that deserves to bo better known with us is a dish of the Spanish, Span-ish, not to be had from any country grocer. Boil, shell and atrip the skins from the chestnuts. Have ready In a saucepan a little of tho gravy from tho dripping pan in which the turkey was cooked. Thin slightly with boiling water; stir in a tablespoonful of butter but-ter which has been worked Into a paste with the same quantity of browned flour. Boil this up; pqt tho chestnuts into a saucepan and pour the gravy over them. Set in hot water until you are ready to serve. Then set over the fire and bring it to a gentle gen-tle boil. The chestnuts should be soaked to the heart In the gravy, but need no other cooking. Marion liar-land. |