Boil and peel your chestnuts, the large variety; have ready a full pint of well seasoned gravy or stock which you have thickened to the consistency of a gravy. Drop your chestnuts into this, set it at the side of the stove and simmer for fifteen minutes, never letting the gravy boil hard. Serve hot. These are especially good if cooked in the gravy of poultry and are delicious to serve with roast chicken, turkey, or duck.