Celery Sauce, for Boiled Turkey, Poultry, &c.

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Time: Cook: 25 min Total: 25 min
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (10)

6 heads of celery ↝ Celery, raw [Vegetables and Vegetable Products]
1 pint of white stock, No. 107
2 blades of mace ↝ Spices, mace, ground [Spices and Herbs]
1 small bunch of savoury herbs
thickening of butter and flour, or arrowroot ↝ Butter, stick, unsalted [Dairy and Egg Products]
arrowroot ↝ Arrowroot, raw [Vegetables and Vegetable Products]
1/2 pint of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
salt ↝ Salt, table, iodized [Spices and Herbs]
white pepper ↝ Spices, pepper, white [Spices and Herbs]

Instructions (5)

Boil the celery in salt and water, until tender, and cut it into pieces 2 inches long.
Put the stock into a stewpan with the mace and herbs, and let it simmer for 1/2 hour to extract their flavour.
Then strain the liquor, add the celery and a thickening of butter kneaded with flour, or, what is still better, with arrowroot.
Just before serving, put in the cream, boil it up and squeeze in a little lemon-juice.
If necessary, add a seasoning of salt and white pepper.

Original Text

CELERY SAUCE, FOR BOILED TURKEY, POULTRY, &c.

387. INGREDIENTS.—6 heads of celery, 1 pint of white stock, No. 107, 2 blades of mace, 1 small bunch of savoury herbs; thickening of butter and flour, or arrowroot, 1/2 pint of cream, lemon-juice.

Mode.—Boil the celery in salt and water, until tender, and cut it into pieces 2 inches long. Put the stock into a stewpan with the mace and herbs, and let it simmer for 1/2 hour to extract their flavour. Then strain the liquor, add the celery and a thickening of butter kneaded with flour, or, what is still better, with arrowroot; just before serving, put in the cream, boil it up and squeeze in a little lemon-juice. If necessary, add a seasoning of salt and white pepper.

Time.—25 minutes to boil the celery. Average cost, 1s. 3d.

Sufficient, this quantity, for a boiled turkey.

This sauce may be made brown by using gravy instead of white stock, and flavouring it with mushroom ketchup or Harvey's sauce.

[Illustration: ARROWROOT.]

ARROWROOT.—This nutritious fecula is obtained from the roots of a plant which is cultivated in both the East and West Indies. When the roots are about a year old, they are dug up, and, after being well washed, are beaten to a pulp, which is afterwards, by means of water, separated from the fibrous part. After being passed through a sieve, once more washed, and then suffered to settle, the sediment is dried in the sun, when it has become arrowroot. The best is obtained from the West Indies, but a large quantity of what is sold in London is adulterated with potato-starch. As a means of knowing arrowroot when it is good, it may be as well to state, that the genuine article, when formed into a jelly, will remain firm for three or four days, whilst the adulterated will become as thin as milk in the course of twelve hours.

Notes

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