Celery Sauce

Ingredients

• 2 ozs. butter
• 2 ozs. flour
• I pint milk
• the white portions of 3 or more heads of celery

Method

1. 1

   Boil the white parts of the celery in a white saucepan, drain and chop finely.

2. 2

   Melt the butter, stir in the flour smoothly, add the milk and stir until it boils.

3. 3

   Season well, add the celery and a tablespoonful or two of cream, serve with turkey or fowl.

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 24. The excerpt below is the record exactly as published.

CELERY SAUCE. 2 ozs. butter. ozs. flour. I pint milk. The white portions of 3 or more heads of celery

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