Celery Sauce

Ingredients

• One head of celery
• One pint of milk
• Salt to taste
• Pepper to taste
• Two table-spoonfuls of flour
• Four table-spoonfuls of butter

Method

1. 1

   Cut the celery fine, and place it in a sauce-pan with just enough water to cover.

2. 2

   Cover the pan, and simmer gently.

3. 3

   When it has boiled an hour, mix the butter and flour together, and add them to the celery, also adding the milk, salt, and pepper.

4. 4

   Boil two minutes, stirring all the time, and serve in a gravy-boat.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 89. The excerpt below is the record exactly as published.

CELERY SAUCE. One head of celery. One pint of milk. Salt and pepper to taste. Two table-spoonfuls of flour. Four table-spoonfuls of butter

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