Celery Sauce

Ingredients

• ^ pt. of milk
• J pt. of water
• 1 or 2 sticks celery
• Pepper and salt
• Flour

Method

1. 1

   Chop the celery rather small, put on in the water with half a teaspoonful salt, allow to boil until tender, strain away part of the water and add the milk, thicken with a little flour.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 60. The excerpt below is the record exactly as published.

CELEEY SAUCE. ^ pt. of milk Pepper and salt J pt. water 1 or 2 sticks celery Flour. Mode. — Chop up the celery rather small, put on in the water with half a teaspoonful salt, allow to boil until tender, strain away part of the water and add the milk, thicfken with a little flour. 340_PEINOE SAUCE. 2 ozs. butter Cayenne 1 tablespoonful of anchovy Juice of 1 lemon sauce Sauces. Mode. — Melt the butter, add the anchovy sauce, a little cayenne/ the juice of one lemon, allow all tp boil, stir- ring all the time. Sauce for fish. 341-GEAYY. Even in these advanced ages of cookery there are few people who make nice gravy. I, for one, may say there is no- gravy nicer than that made the old fashioned way. Indeed, Ilxave had a grear deal of experience with cooks, English, French, Colonial and Chinese ones, I am sure not more than one or two of them make nice gravy, and when they do, should you have a roast of beef, roast fowl or wild duck, all the gravies will have exactly the same flavour. The only way to remedy this is to use a little of eitirnr of the joints- for naaking your gravy. 342--GEAYY FOE EG AST BEEF. ^ lb. of beef Salt and pepper J- pt. of wate

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