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Sauces/Gravy Celery Sauce

celery sauce
(from Miss Leslie's Complete Cookery, by Eliza Leslie, 1838)

Ingredients:

large bunch of young celery​
water​
powdered mace​
nutmeg​
pepper​
salt​
large piece of butter​
flour​
Instructions:
Take a large bunch of young celery. Wash and pare it very clean. Cut it into pieces, and boil it gently in a small quantity of water, till it is quite tender. Then add a little powdered mace and nutmeg, and a very little pepper and salt. Take a tolerably large piece of butter, roll it well in flour, and stir it into the sauce. Boil it up again, and it is ready to send to table.​
You may make it with cream, thus:--Prepare and boil your celery as above, adding some mace, nutmeg, a piece of butter the size of a walnut, rolled in flour; and half a pint of cream. Boil all together.​
Celery sauce is eaten with boiled poultry.​
When celery is out of season, you may use celery seed, boiled in the water which you afterwards use for the melted butter, but strained out after boiling.​
 
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