Celery Sauce for Boiled Fowl

Ingredients

• 2 heads Celery
• 1 teacupful Stock
• 1 teacup Milk
• Salt
• and Nutmeg
• 1 large tablespoon Flour
• and 1 do. Butter

Method

1. 1

   Wash, trim, and boil celery in salted water until tender.

2. 2

   Drain and cut into pieces half an inch long.

3. 3

   Thicken stock with flour, add butter, salt, nutmeg, and lastly milk.

4. 4

   Stir and beat until smooth, then add celery and heat almost to boiling point while stirring.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 80. The excerpt below is the record exactly as published.

Celery Sauce for Boiled Fowl. 2 heads Celery, 1 teacupful Stock, in which Chicken or Turkey was boiled, 1 teacup Milk, Salt, and Nutmeg; 1 large tablespoon Flour, and 1 do. Butter

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