Boil about a quart of large chestnuts for twenty minutes in salted water, then peel them and chop fine. Place them in a saucepan with a quart of water, the thinly pared rind of a lemon and a tablespoonful each of sugar and salt. Cook gently for half an hour and then rub the whole through a fine sieve.

Now put the soup back in the saucepan with two quarts of good white stock, and add a tablespoonful each of chopped parsley and pepper to taste. Simmer very gently for twenty minutes, stirring the soup constantly, and then pass it again through a sieve.

Sippets of dry toast should be served with this soup.

Chestnut Soup. (Another Method.)

Throw about fifty chestnuts into boiling water for a few minutes and then peel carefully. Put them in a saucepan with just sufficient veal or other stock to cover them, add two table-spoonfuls of breadcrumbs, pepper, salt, and nutmeg to taste, and cook for two hours. Now add hot milk in the proportion of a pint to each quart of the soup. Press the whole through a sieve, stir in a tablespoonful of sherry and the yolk of an egg, and serve hot with croutons of toasted or fried bread.