Celery Sauce for Game

Ingredients

• a large bunch of Celery
• 1 pinch of powdered mace
• grated nutmeg
• pepper
• salt
• 1 tablespoonful of butter
• Half a pint of cream
• 1 wineglassful of white wine

Method

1. 1

   Wash and cut the Celery fine, boil slowly in a little water until tender.

2. 2

   Add mace, nutmeg, pepper, salt, and thicken with butter rolled in flour.

3. 3

   Boil and serve hot, optionally adding cream and white wine.

Nutrition per serving

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 212. The excerpt below is the record exactly as published.

Celery Sauce for Game.— (1) Take a large bunch of Celery, wash it clean, cut it fine, and boil slowly in a little water till it is tender, then add 1 pinch each of powdered mace, grated nutmeg, pepper and salt, and thicken with 1 table-spoonful i of butter rolled in flour. Boil it up, and pour it in the dish. Half a pint of cream and 1 wineglassful of white wine may be I added with advantage. (2) Cut the white part of some Celery into Jin. lengths, and boil these till tender in veal broth. Take out the Celery when tender, and mince it fine on a dish, so as to retain all the liquor that comes from it. To the liquor in which the Celery has been boiled, add milk or cream and a little flour, to make a white sauce, and season slightly with pepper and salt, allowing the flavour of the Celery to predominate in the sauce. Put in Celery — continued. the minced Celery, stir well, warm up for a minute or two, and serve in a sauceboat. Celery Saute served with. Ox-marrow. — Take six heads of fine Celery, cut off the green leaves, pare neatly, wash thoroughly, drain, tie each head near the end where the green part has been cut away, and blanch them in salted boiling water for ten minutes ; then remove, drain, put them in a saute-pan with 1 pint of Madeira sauce,' and cook for fifteen minutes. Arrange the heads on a hot dish, and remove the sti'ings. Add to the sauce in the pan eighteen slices of ox- marrow Jin. thick, and cook for one minute, being careful not to break the pieces of marrow. Pour the sauce over the Celery, and serve. Celery Soup. — Trim and wash thoroughly three heads of Celery, and boil them in 2qts. of white broth. Take them out of the broth when tender, and pass through a sieve. Mix 1 dessert- spoonful of flour and 1 dessert-spoonful of cornflour with 1 pint of new milk, stir it into the broth, add a lump of sugar, and season with 1 pinch of salt. Put the Celery in again, stir it until quite thick over the fire, and then put in 2 table -spoonfuls of butter ; when it is melted and blended, pour the soup into a tureen, and serve hot. Celery with Spanish Sauce. — (1) Cut a head of Celery into pieces about 6in. long, wash these thoroughly, blanch them, put them into a saucepan over a few slices of bacon, pour over 4 table-spoonfuls of Spanish sauce, mixed with an equal quantity of rich broth, and simmer gently on the side of the fire for about forty-five minutes. When the Celery is done, place it on a dish, pour round the sauce, and serve. (2) Trim a dozen small heads of Celery the length of the dish upon which they are to be served, blanch them, put them in a stewpan between two layers of fat bacon, moisten with 1 table- spoonful of broth, and let them boil slowly. When done, drain off the fat, put the Celery on the dish, and pour over them some Spanish sauce. If the Celery is warmed up after the sauce is poured over, for about half-an-hour, it will have a richer flavour. Celery on Toast. — Trim the outsides and the roots of three heads of Celery, thoroughly wash them, cut them into 8in. lengths, tie together, put into a saucepan of boiling water, and let them boil for a few minutes. Lay some thin slices of bacon in a saucepan, put the Celery on this, add a bunch of sweet herbs, a chopped carrot and onion, a blade of mace, and a little pepper and salt, cover it with broth, and let it simmer until done. Mix some flour and a little butter with some of the liquor that the Celery, &c., has been boiled in (having first skimmed off all the fat), boil it until thick, then pour it on a dish. Cut some slices of bread to a uniform shape, fry them in butter, arrange on a dish, and put the Celery on them (see Fig. 398). Celery Vinegar.— Pour lqt. of the best vinegar over loz. of Celery-seeds dried and pounded, and let them steep ten days, shaking every day ; then strain, and bottle in small bottles. Very useful for flavouring. Celery with White Sauce. — Trim a dozen heads of Celery, and stew them in a little butter, salt, and water. When tender, drain them, and serve with the white sauce. If it is desired that the Celery shall be very white, blanch it in boiling water to take out the green. Cream of Celery. — Heat J pint of mirepoix in a saucepan with loz. of butter, adding 3 table-spoonfuls of flour, and moisten with 3 pints of white broth ; then put in half a bunch of Celery, For details respecting Culinary Processes. Utensils, Sauces, <L-c., referred to, see under their special heads. the encyclopedia of practical cookery. 329 Celery — continued. a little nutmeg', and \ table-spoonful of salt. Boil well for forty-five minutes ; then strain through a sieve, add 1 tea- cupful of cream, and serve with small croutons. Cream of Celery a l’Espagnole. — Put two stalks of Celery cut into fine strips in a covered saucepan, with loz. of butter ; add 1 pint of good broth, J table-spoonful of salt, and 1 tea- spoonful of pepper, and boil for thirty minutes. Hub through a sieve, moisten with lqt. of broth, and before serving thicken with two egg yolks diluted in a teacupful of cold consomme. Add 3 table-spoonfuls of boiled rice, and, two minutes before serving, loz. of butter. After the egg yolks have been added to the soup it should not be allowed to boil again. Cream-of-Celery Soup. — Boil a trimmed head of Celery in 1 pint of water from thirty to forty-five minutes ; boil a piece of mace and a large slice of onion in 1 pint of milk: mis 1 table- spoonful of flour with 2 table-spoonfuls of cold milk, add to boiling milk, and cook ten minutes. Mash Celery in the water in which it has been cooked, stir into the boiling milk, add 1 table-spoonful of butte

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