Celery Sauce

Ingredients

• two tablespoonfuls of butter
• two tablespoonfuls of flour
• a pint of warm milk
• a dozen stalks of celery
• season with salt
• season with pepper

Method

1. 1

   Prepare a smooth, white sauce by blending over the fire butter and flour, then reducing with warm milk.

2. 2

   Add minced celery cooked tender in water.

3. 3

   Cook two minutes, season, and serve with boiled fowl.

As published

This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 34. The excerpt below is the record exactly as published.

Celery Sauce. — Prepare a smooth, white sauce by blending over the fire two tablespoonfuls each butter, and flour, then reducing with a pint of warm milk. Add a dozen stalks of celery that have been minced fine and cooked tender in just enough water to cover. Cook two minutes, season with salt and pepper and serve with boiled fowl. Currant Jelly Sauce. — This makes a delicious addi- tion to roast venison or mutton. Cook together in a saucepan one tablespoonful butter and a teaspoonful minced onion. When the onion is lightly colored, (not blackened) add a teaspoonful of flour and stir until smooth. Add gradually a half cupful stock, stirring all the time, and when it boils up add a bit of bay leaf, a teaspoonful vinegar, a half teaspoonful salt, and eighth teaspoonful pepper, one clove, and a tablespoonful of currant jelly. Simmer five minutes, strain and serve hot. Curry Sauce. — This is nice with any delicate meat or fish or can be poured over boiled rice for a side dish. Put two tablespoonfuls butter in a saucepan, then stir into it two tablespoonfuls flour. Add a scant table- spoonful curry powder and a teaspoonful onion juice, and cook a moment or two, but do not allow them to brown. Stir in gradually one cupful milk and cook until smooth and thickened. Add a cup of cream, season with salt and just before serving, add, if you like, a hard boiled egg chopped fine. Hollandaise Sauce. — Put one-half cup of butter in- to a bowl of cold water and wash it to take out the salt. Divide it into three parts and put one-third into the top 80 STANDARD PAPER BAG COOKERY of a double boiler with the yolks of two eggs and a tablespoon of lemon juice. Stir and cook until the but- ter melts, add another piece of butter and continue stir- ring. As the sauce thickens stir in the last piece, add one-third cup of boiling water, a speck of cayenne and a saltspoon of salt and cook one minute. Horseradish Sauce. — Put a saucepan over the fire with a tablespoonful of butter and a half tablespoon- ful of floor. Stir and cook two minutes, then add a half cupful of strained soup stock and a half cupful of milk, six whole peppers, a bit of bay leaf and an even half teaspoonful of salt. Cook five minutes, remove bay leaf and peppers, and add three tablespoonfuls grated horse- radish. Cook two minutes and serve. Maitre d'Hotel Butter.- To make it, rub a quarter cupful of butter to a cream, add a half teaspoonful of salt, a good dash of pepper, white or paprika, a table- spoonful of fine chopped parsley and a tablespoonful of lemon juice. If you are partial to nutmeg, a grating of that is sometimes added. Mexican Sauce. — Take four large tomatoes or the equivalent in canned, three green peppers and one onion. Chop pepper and onion in a wooden bowl, add the to- mato and salt and pepper to season. To one-half cupful of vinegar, add the drippings from four slices fried ba- con, pour over the chopped vegetables and serve in in- dividual salad dishes as an accompaniment to meats. Mint Sauce for Roast Lamb. — Put one cup of vine- gar and one rounding tablespoon of sugar together and stir in one-quarter cup of finely minced mint. Let stand fifteen minutes before it is served. STANDARD PAPER BAG COOKERY 81 French Mustard Sauce, Creole Style. — Work to- gether three tablespoonfuls mustard and one cupful sugar, then beat in one egg until smooth. Add one cup- ful of vinegar a little at a time, set over the fire and cook three or four minutes stirring constantly. When cold add one tablespoonful olive oil beating all well together. An Excellent Mustard Sauce for Cold Meat. — Two teaspoonfuls flour, one teaspoonful sugar, one tea- spoonful mustard, a little pepper and salt. Mash all to- gether, add boiling water, to make thick paste. Beat constantly till lumps are all out. Add sufficient vinegar to make it thinner. Be sure the water is boiling. Onion Sauce.— Prepare a smooth white sauce by blending over the fire two tablespoonfuls of butter and a tablespoonful and a half of flour. When bubbly, turn in two cupfuls of hot milk, and stir until smooth and thick- ened. Add two large boiled onions minced fine, cook a moment, season with salt and pepper and serve with poultry or boiled veal. Spanish Sauce. — For veal, lamb or mutton chops, broiled or fried fish, chicken, etc. One large onion, one full section of garlic, one-half large sweet, green or red pepper. Put in two tablespoonfuls of butter, one tea- spoonful of olive or vegetable oil. When effervescing stops add a half teaspoonful of salt, and the onion, gar- lic and green pepper which has been finely grated. When this begins to brown, giving it time to cook rather well, add four good sized tomatoes, skinned and chopped, or the thick part of one can of tomatoes. Let all simmer for fifteen to twenty minutes with occasional stirring to prevent burning. Add salt and pepper, paprika, or cay- enne to taste, two tablespoonfuls tomato ketchup and one desertspoonful Worcestershire Sauce, before taking off 82 STANDARD PAPER BAG COOKERY fire. It should be the consistency of good cream. If too thin, cook down, or if too thick add a sufficient amount of boiling water. Use red pepper as a seasoning. Thick Tomato Sauce. — Blend over the fire two tablespoonfuls of melted butter and two tablespoonfuls of flour

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