Butter, 1 tablespoon,
Browned flour, 1 tablespoon,
Chicken gravy (well seasoned), 1 cup,
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.