Ingredients:

• 2 lbs. of chestnuts

• 1 head of celery

• 1 large Spanish onion

• 1/2 lb. of fine wheatmeal

• 4 oz. of butter

• pepper

• salt

Preparation method:

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 of the meal, 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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