Celery Sauce

Ingredients

• Celery, 3 to 5 heads
• Veal broth, or gravy, pint
• Butter, 1£ oz.
• flour, 1 dessertspoonful
• cream, pint, or three yolks of eggs

Method

1. 1

   Slice celery and boil in salt water for 20 minutes.

2. 2

   For white sauce, drain and stew in veal broth until soft.

3. 3

   Add butter mixed with flour and cream or egg yolks.

4. 4

   Alternatively, stew chopped celery in butter, add flour, and moisten with broth.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 137. The excerpt below is the record exactly as published.

CELERY SAUCE. Slice the white part of from three to five heads of young tender celery ; peel it if not very young, and boil it in salt and water for twenty minutes. If for white sauce put the celery, after it has been well drained, into half a pint of veal broth or gravy, and let it stew until it is quite soft ; then add an ounce and a half of butter, mixed with a dessertspoonful of flour, and a quarter of a pint of thick cream or the yolks of three eggs. The French, after boiling the celery, which they cut very small, for about twenty minutes, drain and chop it; then put it with a slice of butter into a stew-pan, and season it with pepper, salt, and nutmeg ; they keep these stirred over the fire * The objection to masking a joint with this or any other sauce is, that it speedily becomes cold when spread over its surface: a portion of it at least should be served very hot in a tureen. ultAP. v.] SAUCES. 120 for two or three minutes, and then dredge in a dessertspoonful of flour : when this has lost its raw taste, they pour in a sufficient quantity of white gravy to moisten the celery, and to allow for twenty minutes’ longer boiling. A very good common celery sauce is made by simply stewing the celery cut into inch -lengths in butter, until it begins to be tender ; and then adding a spoonful of flour, which must be allowed to brown a little, and half a pint of good broth or beef gravy, with a seasoning of pepper or cayenne. Celery, 3 to 5 heads : 20 minutes. Veal broth, or gravy, \ pint • 20 to 40 minutes. Butter, 1£ oz. ; flour, 1 dessertspoonful; cream, | pint, or three yolks of eg

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