Glazed chestnuts

Source: Henriette Schønberg Erken, Kogebog II, 1904, Serie A, Demonstration VII. Middag, s. 47 (falt i det fri)

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1
Peel the chestnuts
Bring the chestnuts to the boil in the boiling water. Lift them out and remove the shell and inner skin.
2
Glaze
Let the butter and sugar cook together for a few minutes in the frying pan. Add the chestnuts, and when they begin to glaze, add the stock.
3
Steam until tender
Let the chestnuts steam slowly until tender, shaking the pan frequently.

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