Celery Sauce for Boiled Pheasant
From The Dudley book of cookery and household recipes, 1909
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 15. The excerpt below is the record exactly as published.
CELERY SAUCE FOR BOILED PHEASANT LEAN four sticks of celery, only using the heart. Put them in a stewpan with a piece of butter the size of an egg, one onion, one faggot of herbs, and one clove. Cover over with a light consomme
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