vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Celery Sauce
From Kirmess cook book, 1907
Serves 4
Celery Sauce is eaten with boiled poultry.
Presented as published in 1907. 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 Kirmess cook book (1907), page 107. The excerpt below is the record exactly as published.
a large bunch of celery, and pare it clean; cut in pieces, and boil it gently in a small quantity of water till it is quite tender; add a little pepper and salt, a piece of butter the size of an egg. Celery Sauce
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