Remove the outer skin and throw the chestnuts into boiling water, to enable you to remove the inner skin as well; then lay them in cold water while the following mixture is prepared: Stir two tablespoonfuls of sugar into an ounce of butter in a saucepan till the sugar is browned, let it boil up, add a little cold water. Put in the chestnuts, simmer till tender, but do not shake them (to avoid crumbling). Just before serving add a few spoonfuls of very good strong glaze. Onions, small turnips, and oxalises can be done in the same way. We find all these equally good without the meat glaze.