Slit the skins of the chestnuts, and put them into cold water. Bring to the boil, keeping lid tight, and cook about ten minutes. Lift out a few at a time and remove both outer and inner skins. When all are done, put them into a clean saucepan and cover with milk or milk and water. Stew slowly till the nuts break and are coated in a smooth creamy sauce. Time, one to two hours. An old saucepan used for nothing else should be kept for blanching them, as chostnut skins discolour it badly.