Celery Sauce

Ingredients

• two ounces of butter
• a large tablespoonful of flour
• a breakfast-cupful of good gravy
• Season with salt
• a little powdered mace

Method

1. 1

   Put the butter into a saucepan, and when it is melted, throw in the celery, and shake it in the pan until it is quite tender.

2. 2

   Mix in the flour smoothly, and when it has browned a little, add the gravy.

3. 3

   Cook for half an hour.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 330. The excerpt below is the record exactly as published.

a large table-spoonful of flour, and when it has browned a little, add a breakfast-cupful of good gravy. Season with salt and a little powdered mace. Time, half an hour. Probable cost, 2d. to 4d. per head. Sufficient for one small fowl. Celery Sauce (a quick way).— If celery sauce is wanted in a hurry, some good melted butter may be flavoured vrith a few drops of the essence of celery, and a little cream or new- milk, and a pinch of powdered mace, may be added. Time, ten minutes. Sufficient, five drops on a piece of sugar to a pint. Probable cost, 6d. per half pint. Celery Sauce, for Turkeys, Fowls, &C. — Slice the best part of four heads of young celery in smaU pieces, and boil them in salt and water for twenty minutes. Drain them, and put them into a clean saucepan, with suffi- cient veal broth or gravy to cover them, add a tea-spoonful of salt, a blade of mace, and stew all gently together until quite tender. Add two ounces of butter

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