Chestnut Stew Recipe from 1916 The Great War.
Mince finely the remains of cold pork, skin a pound of sausages, and mix the sausage-meat with the pork, add some breadcrumbs, and form into flat cakes. Boil forty chestnuts for five minutes, take off the skins. Fry the meat cakes brown in butter, then lift them out. Mix into the butter a dessert spoonful of flour, stir till brown, pour in slowly half a pound of stock, and add salt, pepper, cayenne, and a small bunch of herbs. Boil it up, then put in the chestnuts and meat cakes, cover and stew gently for three-quarter of an hour. Take out the herbs, pile the chestnuts in the centre of the dish, arrange the meat cakes around them, strain over gravy, and serve very hot.