French chestnuts, 1 pound, Butter, 1 tablespoon, Sugar, 2 tablespoons, Bouillon, or stock, 1 tablespoon, Salt, 1/2 teaspoon.
Slightly boil, and shell the chestnuts, and let them stand about 10 minutes in hot water to loosen the skins, which remove. Brown the sugar and butter in a saucepan, and add the stock or bouillon.
When well mixed, add the chestnuts, cover, and stew slowly until the nuts can be pierced with a straw. Salt while cooking.
This is a very good accompaniment to roast turkey, veal, saddle of mutton, or chops.