celery sauce, for boiled fowls
(from The Great Western Cook Book, Or Table Receipts: Adapted to Western Housewifery, by Anna Maria Collins, 1857)
Ingredients:
Instructions:
(from The Great Western Cook Book, Or Table Receipts: Adapted to Western Housewifery, by Anna Maria Collins, 1857)
Ingredients:
6 heads of white celery
or if not in season, use a small quantity of celery-seed for flavor
2 onions
butter
2 spoonsful of flour
1/2 pint water
salt
pepper
cream, or milk
Instructions:
Cut a half-dozen heads of white celery into small pieces, and slice two onions; put them in a stewpan with a small lump of butter. Stew them over a slow fire till quite tender, then put in two spoonsful of flour, half a pint of water, salt and pepper, and a little cream, or milk. Boil it a quarter of an hour, and pass it through a hair sieve with the back of a spoon. When celery is not in season, a small quantity of celery-seed will impregnate the sauce with the celery flavor.
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