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.
BENGAL RECIPE FOR MAKING MANGO CHETNEY.