This section is from the book "Soyer's Standard Cookery", by Nicolas Soyer. Also available from Amazon: Soyer's Standard Cookery.
Place in a stewpan two sliced sausages, one large sliced boiled carrot, a dozen roast chestnuts - without their shells - a spoonful of butter, and a small teacupful of any white stock.
Cook gently for twenty minutes, stirring all the while, and then add a spoonful of sherry with pepper and salt to taste. Pour this mixture over ten fried eggs on a dish.