CHESTNUT SOUP

1/2 lb. chestnuts
1/2 small grated onion
pepper and salt to taste
1/4 oz. butter
1/4 pint milk
1 teaspoonful of cornflour

Boil, peel, and mash the chestnuts, and set them over the heat with the onion, milk, 1/2 pint of water, and the butter. When it has boiled up, bind the soup with the cornflour, boil up, and serve.