CHESTNUT SOUP
Having made some beef soup without vegetables, strain it, and put in a pint of peeled chestnuts for each quart of soup. Boil it again till the chestnuts have gone all to pieces, and have become a part of the liquid.
A still better way is, to roast or bake the chestnuts first, (having cut a slit in the shell of each,) then peel them, and throw them into the soup ten minutes before you take it from the fire.
A still better way is, to roast or bake the chestnuts first, (having cut a slit in the shell of each,) then peel them, and throw them into the soup ten minutes before you take it from the fire.