Brown Chestnut Sauce is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic sauce of chestnuts in a brown stock base that's finished with sugar and Spanish sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Brown Chestnut Sauce.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
BROWN CHESTNUT SAUCE.
391. INGREDIENTS.—1/2 lb. of chestnuts, 1/2 pint of stock No. 105, 2 lumps of sugar, 4 tablespoonfuls of Spanish sauce (see Sauces).
Mode.—Prepare the chestnuts as in the foregoing recipe, by scalding and peeling them; put them in a stewpan with the stock and sugar, and simmer them till tender. When done, add Spanish sauce in the above proportion, and rub the whole through a tammy. Keep this sauce rather liquid, as it is liable to thicken.
Time.—1-1/2 hour to simmer the chestnuts. Average cost, 8d.
Modern Redaction
Ingredients:
225g chestnuts
300ml medium stock
2 lumps of sugar
4 tbsp Spanish sauce
Method:
Cut through the skins of the chestnuts then either boil briefly or bake in an oven. Cool then peel off the skins and remove the papery husks. Combine the peeled chestnuts in a pan with the stock and sugar. Bring to a simmer and cook for 90 minutes, or until the chestnuts are very tender.
Stir in the Spanish sauce then rub the mixture through a fine-meshed sieve with a wooden spoon to purée.
