This will be a very long process if we attempt to take off the skins while they are raw; but in order to save time and trouble, place the chestnuts in a stew-pan with a couple of ounces of butter.

Place them on a slack fire and occasionally give them a stir.

Heat them gradually till the husks come off without any difficulty.

Having removed all the husks, add sufficient stock or water to the chestnuts, and let them boil gently till they are tender.

Then pound them in a mortar and rub them through a wire sieve.