Celery Sauce (for Boiled Fowl)

Ingredients

• One pint of the tender part of celery, cut very fine.
• enough hot water to that in which the celery was cooked to make a pint
• use it in making one pint of drawn butter sauce

Method

1. 1

   Cook the celery in boiling salted water until tender.

2. 2

   Drain and add enough hot water to make a pint.

3. 3

   Use this water to make drawn butter sauce, then add the cooked celery and seasoning.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 115. The excerpt below is the record exactly as published.

Celery Sauce (for Boiled Fowl). — One pint of the ten- der part of celery^ cut ver}^ fine. Cook in boiling sailed water ^ enough to cover, till tender. Drain ; add enough hot water to that in which the celery was cooked to make a pint, and use it in making one pint of drawn butter sauce

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