Celery Sauce
From Buckeye cookery, 1892
Serves 1
Serve with roast duck.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Buckeye cookery (1892), page 72. The excerpt below is the record exactly as published.
CELERY SAUCE. Serape the outside stalks of celery and cut in pieces an inch long, let stand in cold water half hour, then put in boiling water enough to cover, and cook until tender; drain off water and dress with butter, salt, and milk or cream, thickened with a little flour: Or, -anake a dressing by adding to half pint milk or cream, the well- beaten yolks of two eggs, a bit of butter, and a little salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.