Butter, 1 tablespoon,

Browned flour, 1 tablespoon,

Chicken gravy (well seasoned), 1 cup,

Onion juice,

Salt and pepper.

Shell and blanch the chestnuts, boil them in salted water for 10 minutes. Make a brown sauce of the other ingredients, and should the gravy be not highly seasoned, add to it a tablespoon of good catsup. Good stock for this may be made from giblets.

Lay the chestnuts in this sauce, and let them cook half an hour. This is an excellent dish to serve with fowls, roasted or broiled.