Celery Sauce

Ingredients

• about six heads of celery
• about two ounces of butter
• a little grated nutmeg
• some good white stock
• some savoury herbs, such as marjoram, basil, and lemon-thyme
• a small lump of white sugar
• a little arrowroot may be added to it to thicken it
• when cream can be obtained it is far preferable to the milk

Method

1. 1

   Cut the celery and boil in water for about ten minutes.

2. 2

   Strain and cool, then place in a stew-pan with butter and nutmeg, cooking slowly without browning.

3. 3

   Add white stock and boil, then strain through a sieve.

4. 4

   Thicken with arrowroot or roux if necessary, and add boiling milk or cream.

As published

This recipe was extracted from Common-sense papers on cookery (1880) by A. G. Payne, page 76. The excerpt below is the record exactly as published.

celery sauce ; and in country houses where celery is grown in the garden, and can be had in abundance, a little should always be served with boiled turkey or boiled fowls. First of all, cut up about six heads of celery and put them into boiling water, and allow them to boil for about ten minutes ; strain them off, and throw them into cold water, and then drain and dry the pieces ; next place them in a stew-pan, with about two ounces of butter and a little grated nutmeg, and allow them f to dissolve slowly in the butter, but take care that the celery does not brown ; when quite soft and tender, fill up the stew-pan with some good white stock that has been flavoured with some savoury herbs, such as marjoram, basil, and lemon-thyme; let the whole boil up, and then send it all through a wire sieve with a wooden spoon. Should the sauce not be thick enough, a little arrowroot may be added to it to thicken it ; add also a little boiling milk, and a small lump of white sugar. Of course, when cream can be obtained it is far preferable to the milk

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