Celery Sauce

Ingredients

• three roots of fine Celery
• 2 pinches of salt
• Joz. of butter
• 1 pint of hot German sauce
• Blend a good tablespoonful of flour

Method

1. 1

   Wash and cut Celery, cook with water, salt, and butter, then mix with hot German sauce and serve.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 211. The excerpt below is the record exactly as published.

Celery Sauce. — (1) Clean well, nicely pare, and cut into dice- shaped pieces, and then wash thoroughly in fresh water, three roots of fine Celery, using only the white parts. Lift them out with the hand, so that the sand and dirt remain at the bottom of the pan, place them in a saucepan, and cover with fresh water, adding 2 pinches of salt and Joz. of butter. Put on the lid, and cook on the hot stove for twenty-five minutes ; then drain, place in the saucepan again with 1 pint of hot German sauce, toss well for a little while, and serve. (2) Cut some heads of Celery into pieces lin. long, let them stew gently in a little butter till they begin to get tender, then shake over them a little salt and pepper, and add 1 table- spoonful of brown roux and 1 breakfast-cupful of good gravy. Let this simmer gently, skimming as any scum rises, till the Celery is cooked perfectly tender, then serve. (3) Put 2oz. of butter into a saucepan with 1 table-spoonful of flour, stir over the fire until mixed, then pour in gradually 1 pint of broth, and continue stirring until boiling. Wash three or four stalks of Celery, chop them finely, put them into the sauce, season to taste with salt, and boil for ten or fifteen minutes longer. Beat the yolk of one egg with two or three drops of cold water, move the sauce off the fire, stir the egg in quickly, and serve. (4) Wash and trim two heads of good white Celery. Cut them into pieces about lin. long, put them into a saucepan with 1 pint of water and a teaspoonful of salt and stew till tender. Bub 1 table-spoonful of flour into loz. of butter, boil this in a breakfast-cupful of cream, add the Celery to it, and serve in a sauce-tureen. Celery Sauce for Boiled Fowls.- (1) Well wash and trim a head of Celery. Put it into boiling water with 1 table- spoonful of salt, and let it boil till tender. Then drain it in a colander, and cut it in pieces Jin. long. Blend a good table- spoonful of flou

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