Celery Sauce

Ingredients

• Mix two tablespoonfuls of flour
• half a teacupful of butter
• a pint of boiling milk
• three heads of celery
• salt and pepper to taste

Method

1. 1

   Stir the flour and butter into the boiling milk.

2. 2

   Boil the celery in water, strain, and add to the melted butter.

3. 3

   Keep stirred over the fire for five or ten minutes.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 99. The excerpt below is the record exactly as published.

CELERY SAUCE. Mix two tablespoonfuls of flour with half a teacupful of butter; have ready a pint of boiling milk; stir the flour and butter into the milk; take three heads of celery, cut into small bits, and boil for a few minutes in water, which strain off; put the celery into the melted butter, and keep it stirred over the fire for five or ten minutes. This is very nice with boiled fowl or turkey. Another way to make celery sauce is: Boil a head of celery until quite tender, then put it through a sieve; put the yolk of an egg in a basin, and beat it well with the strained juice of a lemon; add the celery and a couple of spoonfuls of liquor in which the turkey was boiled; salt and pepper to taste

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