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Celery Sauce
From Harper's cook book encyclopædia, 1902
Serves 4
Sufficient for one small fowl.
Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 384. The excerpt below is the record exactly as published.
Celery Sauce. — Cut the white part of two heads of celery into pieces about one inch and a half long. Put 2 ozs. of butter into a .saucepan, and when it is melted throw in the celerj^, coyer closely, and stew gently till it is quite tender. Mix in very smoothly a large table-spoonful of flour, and when it has browned a little add a breakfast- cupful of good gravy, salt, and a little nutmeg
Cook this with the app: pantry check, scaling, and the assistant.