Philip Harben shows how to sharpen knives and use them for filleting fish and carving various joints and poultry.
Recipe of the Week:
Chestnut Stuffing
2 lb. chestnuts
1 pint water or stock
1 oz. butter or margarine
1 teaspoon sugar
Salt and pepper
Cut off the tops of the chestnuts. Roast for about twenty minutes. Remove outer and inner skins. Put the chestnuts in a pan and just cover with stock. Simmer gently until quite soft. Rub through a fine sieve. Add butter, salt, pepper, and sugar.
(Joan Robins)