Celery Sauce Purée (No. 290)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Time
Cook: 15 min Total: 15 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (10)
For the sauce
For celery flavour when celery is not in season
Instructions (6)
  1. Cut small half a dozen heads of nice white celery that is quite clean, and two onions sliced.
  2. Put in a two-quart stew-pan, with a small lump of butter.
  3. Sweat them over a slow fire till quite tender.
  4. Then put in two spoonfuls of flour, half a pint of water (or beef or veal broth), salt and pepper, and a little cream or milk.
  5. Boil it a quarter of an hour, and pass through a fine hair-sieve with the back of a spoon.
For celery flavour when celery is not in season
  1. If you wish for celery sauce when celery is not in season, a quarter of a drachm of celery-seed, or a little essence of celery (No. 409), will impregnate half a pint of sauce with a sufficient portion of the flavour of the vegetable.
Original Text
Celery Sauce Purée, for boiled Turkey, Veal, Fowls, &c. (No. 290.) Cut small half a dozen heads of nice white celery that is quite clean, and two onions sliced; put in a two-quart stew-pan, with a small lump of butter; sweat them over a slow fire till quite tender, then put in two spoonfuls of flour, half a pint of water (or beef or veal broth), salt and pepper, and a little cream or milk; boil it a quarter of an hour, and pass through a fine hair-sieve with the back of a spoon. If you wish for celery sauce when celery is not in season, a quarter of a drachm of celery-seed, or a little essence of celery (No. 409), will impregnate half a pint of sauce with a sufficient portion of the flavour of the vegetable. See Obs. to No. 214.
Notes
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