Chestnuts, 3 pints, Butter, 2 tablespoons, Minced onion, 1 tablespoon, Chopped celery, 1 tablespoon, Tomato catsup, 3 tablespoons, Milk, 1 pint, Flour, 1 tablespoon.

Shall and blanch the chestnuts. Fry in the butter the minced onion and the chopped celery.

Put the chestnuts with this, add the tomato catsup and the milk, into which has been stirred the flour, and cook over a slow fire in a double boiler for about 1 hour, stirring often.

Serve hot.