Puree of Chestnuts

First remove the outer skin from fifty large chestnuts, and then after having scalded them, scrape off all the inner brown skin; having done this, place the chestnuts in a small stewpan with a pint of milk, and boil them gently over the fire; and when done soft, drain away the milk, and rub them, while hot, through a wire sieve:—having placed this pulp in a small stewpan, add a pat of butter, a teaspoonful of sugar, a bit of glaze, half a gill of cream, pepper and salt; stir the puree of chestnuts over the fire until quite hot, and serve with cutlets, &c.