Brussel Sprouts and Chestnuts

1 qt. Brussels sprouts
1 lb. Italian chestnuts
1/3 c butter or other fat
Boiling water

Boil the sprouts until tender, put chestnuts into cold water, bring to the boiling point and boil until the skins may be easily removed. In a buttered baking dish, put a layer of sprouts, then a layer of chestnuts, dot with butter and sprinkle sparingly with pepper, add salt if necessary. Continue this pattern until all is used. Add enough water to moisten, and bake 30 minutes in a moderate over.