||30 mins, Cooking time 60 mins
A rare treat for November and December when chestnuts are everywhere.
2 lbs. of chestnuts
1 head of celery
1 large onion
1/2 lb. of flour
4 oz. of butter
pepper and salt
Boil the chestnuts until partly tender, and remove the skins; cut the celery into pieces, removing the outer very hard pieces only.
Slice the onion and stew until tender in 1 pint of water; mix all the ingredients together, adding 1 oz. of the butter and seasoning to taste.
Make some pastry with the flour, 3 oz. of butter, and a little cold water.
Turn the vegetables into a pie-dish, cover the dish with the pastry, and bake the pie for 1 hour; serve with brown gravy.
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