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Celery Sauce
From The Blue grass cook book, 1904
Serves 4
Serve with vegetables.
Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 36. The excerpt below is the record exactly as published.
CELERY SAUCE Take cream or rich milk, and boil with pieces of celery till the flavor is extracted. Remove it and season sauce with salt and pepper, and add butter, then a little flour to thicken it
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