Celery Sauce (for boiled turkey, poultry, etc.)

Ingredients

• Six heads of celery
• one pint of white stock
• two blades of mace
• one small bunch of savory herbs
• half a pint of cream
• thickening of butter and flour, or arrowroot
• lemon-juice
• seasoning of salt and white pepper

Method

1. 1

   Boil celery in salt and water until tender, cut into pieces two inches long.

2. 2

   Put stock into a stewpan with mace and herbs, simmer for half an hour to extract flavor.

3. 3

   Strain, add celery and thickening.

4. 4

   Just before serving, add cream, boil up, and squeeze in lemon juice.

5. 5

   Adjust seasoning if necessary.

As published

This recipe was extracted from The hearthstone; or, Life at home (1883) by Laura C. Holloway, page 288. The excerpt below is the record exactly as published.

Celery Sauce {for boiled turkey, poultry, etc.) — Six heads of celery, one pint of white stock, two blades of mace, one small bunch of savory herbs ; thickening of butter and flour, or arrowroot, half a pint of cream, lemon-juice. Boil the celery in salt and water till ten- der, and cut into pieces two inches long. Put the stock into a stew- pan with the mace and herbs, and let it simmer for one-half hour to extract their flavor. Then strain the liquor, add the celery and a thickening of butter kneaded with flour, or, what is still better, with arrowroot; just before serving, put in the cream, boil it up and squeeze in a little lemon-juice. If necessary, add a seasoning of salt and white pepper

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