Chickens or Turkies with Celery

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (0)
No ingredients extracted.
Instructions (4)
  1. Boil or braise the chickens or turkeys.
  2. When they are to be served up, wipe them dry.
  3. Pour over them white celery sauce.
  4. Alternatively, they may be served with brown celery sauce under them, and the breast of the poultry glazed.
Original Text
Chickens or Turkies with Celery. Boil or braise them, and when they are to be served up wipe them dry, and pour over them white celery sauce. Or they may be served with brown celery sauce under them, and the breast of the poultry glaized. [See Celery Sauce, white and brown.]
Notes
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