Celery Sauce

Ingredients

• two stalks of fine celery
• a lump of butter the size of an egg
• a tablespoonful of flour
• a pint of milk
• season with salt
• season with pepper

Method

1. 1

   Cut celery fine and boil for 10-15 minutes, drain, then cook with butter and flour without browning.

2. 2

   Add milk, season, stir until smooth, and serve hot.

As published

This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 46. The excerpt below is the record exactly as published.

a tablespoonful of flour and let that brown also, Truffles. then add a quart of meat stock, and let it simmer for an hour or more, strain and season with the juice of a lemon, a glass of wine, a little Worcest- ershire sauce, and salt and pepper to taste. Chop your truffles and mix in this prepared sauce. Jelly Sauce for Game. Put in a sauce pan a glass of Madeira wine and half cupful of jelly, let it dissolve, then Celery in Glass. Meat and Fish Sauces 73 add one pint of dark sauce, as per receipt for truffle sauce; let it come to a boil and serve. This is fine for all kinds of game and poultry. Celery Sauce. Cut up fine two stalks of fine celery, leaves and all, and boil in a sauce pan for ten or fifteen minutes, drain off the water and put in the sauce pan with the celery a lump of butter the size of an egg, and a table- spoonful of flour; cook, but do not brown, then add a pint of milk and season with salt

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