Stewed Celery with Brown Sauce

Ingredients

• Boil the celery as directed in the preceding recipe
• Heat a table-spoonful of butter
• a table-spoonful of flour
• half a pint of the water in which it was boiled
• season it with salt and pepper

Method

1. 1

   Heat the butter in a frying-pan until dark brown, then add the flour and stir until smooth.

2. 2

   Drain the celery and add it to the butter and flour mixture along with the water.

3. 3

   When the sauce boils, season with salt and pepper, pour over the celery, and serve.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 118. The excerpt below is the record exactly as published.

STEWED CELERY WITH BROWN SAUCE. Boil the celery as directed in the preceding recipe. Heat a table-spoonful of butter in a frying-pan, and when of a dark brown add a table-spoonful of flour. Stir until the paste is smooth and quite dark. Then drain the celery, and add to the butter and flour half a pint of the water in which it was boiled. When the sauce boils, season it with salt and pepper

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