Mutton with Celery Sauce

Ingredients

• four heads of celery
• two ounces of butter
• a sliced onion
• nutmeg to taste
• pepper to taste
• salt to taste
• four ounces of flour
• one pint of milk

Method

1. 1

   Clean and slice the celery, then put it in a stewpan with nutmeg, pepper, salt, butter, and onion.

2. 2

   Cover and stew gently without coloring.

3. 3

   When tender, add flour and milk, stir over the fire until boiled for twenty minutes, rub through a colander, and pour over nicely-fried mutton.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1995. The excerpt below is the record exactly as published.

Mutton with Celeby Sauce. Thoroughly cleanse four heads of celery, slice them very thin, and put them in a stewpan with nutmeg, pepper, and salt to taste ; add two ounces of butter and a sliced onion ; cover, and set on the stove to stew very gently without ■colouring, ^\^len tender, add four ounces of fiour and one pint of milk

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