Celery Sauce, white (No. 289)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817

Source: The Cook's Oracle; and Housekeeper's Manual
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (7)

two heads of nice white celery ↝ Celery, raw [Vegetables and Vegetable Products]
a pint of water ↝ Water, tap [Tap water]
a tea-spoonful of salt ↝ Salt, table, iodized [Spices and Herbs]
an ounce of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a table-spoonful of flour ↝ Flour, 00 [Cereal Grains and Pasta]
half a pint of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

See also

No. 409

Instructions (5)

Pick and wash two heads of nice white celery
cut it into pieces about an inch long
stew it in a pint of water, and a tea-spoonful of salt, till the celery is tender
roll an ounce of butter with a table-spoonful of flour
add this to half a pint of cream, and give it a boil up

Original Text

Celery Sauce, white.—(No. 289.)

Pick and wash two heads of nice white celery; cut it into pieces about an inch long; stew it in a pint of water, and a tea-spoonful of salt, till the celery is tender;238-* roll an ounce of butter with a table-spoonful of flour; add this to half a pint of cream, and give it a boil up.

N.B. See No. 409.

Notes

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