Celery Sauce

Ingredients

• four heads of celery
• a quarter of a pound of butter
• a heaping tablespoonful of flour
• rather more than half a pint
• a little salt

Method

1. 1

   Cut celery into half-inch pieces, cover with cold water, and stew until tender.

2. 2

   Stir in butter, flour, and salt until thickened, then add milk to achieve the right consistency.

3. 3

   Serve with boiled turkey or chickens.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 56. The excerpt below is the record exactly as published.

Celery Sauce. Out four heads of celery into pieces half an inch long, cover with oold water, stew gently until tender, which will take nearly two hours ; when it is done, the water should be stewed away to a few spoonsful ; stir in this a quarter of a pound of butter, a heaping tablespoonful of flour and a little salt ; stir it until it thickens and add rich milk until you have it the right consist- ence; it will take rather more than half a pint

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