The large Spanish chestnuts are the best for roasting. Cut a slit
in the shell of every one to prevent their bursting when hot. Put
them into a pan, and set them over a charcoal furnace till they
are thoroughly roasted; stirring them up frequently and taking
care hot to let them burn. When they are done, peel off the
shells, and send the chestnuts to table wrapped up in a napkin to
keep them warm.
Chestnuts should always be roasted or boiled before they are
eaten.