Celery Sauce for Turkeys, Fowls, &C.

Ingredients

• four heads of young celery
• a tea-spoonful of salt
• a blade of mace
• two ounces of butter
• a dessert-spoonful of flour
• a cupful of good cream
• sufficient veal broth or gravy to cover them

Method

1. 1

   Slice the celery and boil in salt and water for twenty minutes.

2. 2

   Drain and place in a saucepan with veal broth or gravy, salt, and mace.

3. 3

   Stew until tender, then add butter and flour, stirring until smooth.

4. 4

   Finally, stir in cream.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 330. The excerpt below is the record exactly as published.

Celery Sauce, for Turkeys, Fowls, &C. — Slice the best part of four heads of young celery in smaU pieces, and boil them in salt and water for twenty minutes. Drain them, and put them into a clean saucepan, with suffi- cient veal broth or gravy to cover them, add a tea-spoonful of salt, a blade of mace, and stew all gently together until quite tender. Add two ounces of butter, and a dessert-spoonful of flour, and when this is quite smooth, stir in a cupful of good cream

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