1/2 lb chestnuts
2 pints stock or mixed stock & water
1 slice lean ham
1 bay leaf
2 cloves

"Score the chestnuts across the pointed end, and bake in a moderate oven 10 to 15 minutes, after which it should be simple to remove the outer and inner skins. Peel and put to cook slowly with the water and ham and seasonings, for 40 minutes or slightly longer. Pas through a sieve or food mill and serve with snippets of fried bread."

This recipe was taken from "Italian Cooking" by Dorothy Daly. It was published by Spring Books in Great Britain. For the complete copyright-free cookbook see www.archive.org. A variety of recipes are available from this cookbook on this website. Photo: Mary Melfi.

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