Celerp with White Sauce

Ingredients

• 1 gill of the stock or milk
• 1 gill of cream or milk
• oz. of flour
• one egg
• salt

Method

1. 1

   Cut the celery about three inches long, and boil it tender in white stock or milk.

2. 2

   Then take the stock or milk, add cream, mix flour with one egg and salt, and let this sauce cook smoothly.

3. 3

   Take the celery up, let it drain well on a sieve, then dish it up and pour the sauce over.

As published

This recipe was extracted from Gas cookery (1885) by Helen Edden, page 53. The excerpt below is the record exactly as published.

Celerp witb Wbite Sauce. Cut the celery about three inches long, and boil it tender in white stock or milk. Then take I gill of the stock or milk, whichever the celery has been stewed in, add i gill of cream or milk, mix oz. of flour with one egg and salt

Cook this with the app: pantry check, scaling, and the assistant.