Turkey or Fowl with Celery Sauce

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (11)

For the fowl

a large fowl ↝ Guinea hen, meat only, raw [Poultry Products]
one quart of good broth or gravy ↝ Soup, broth [Soups, broth-based]
a bunch of celery washed clean and cut small ↝ Celery, raw [Vegetables and Vegetable Products]
some mace, cloves, pepper, and allspice tied loose in a muslin-rag ↝ Spices, mace, ground [Spices and Herbs]
some mace, cloves, pepper, and allspice tied loose in a muslin-rag ↝ Garlic, raw [Vegetables and Vegetable Products]
some mace, cloves, pepper, and allspice tied loose in a muslin-rag ↝ Spices, pepper, black [Spices and Herbs]
some mace, cloves, pepper, and allspice tied loose in a muslin-rag ↝ Spices, allspice, ground [Spices and Herbs]
an onion ↝ Onions, raw [Vegetables and Vegetable Products]
a sprig of thyme ↝ Thyme, fresh [Spices and Herbs]
a piece of butter rolled in flour ↝ Butter, stick, unsalted [Dairy and Egg Products]

Note: Alternative preparation

A neck of veal ↝ Veal, ground, raw [Lamb, Veal, and Game Products]

Instructions (3)

Take a large fowl, put it into a sauce-pan or pot, and put to it one quart of good broth or gravy, a bunch of celery washed clean and cut small, with some mace, cloves, pepper, and allspice tied loose in a muslin-rag; put in an onion and a sprig of thyme; let these stew softly till they are enough, then add a piece of butter rolled in flour; take up your fowl, and pour the sauce over it.
Mind to take out the onion, thyme, and spice, before you send it to table.

Note: Alternative preparation

A neck of veal done this way is very good, and will take two hours doing.

Original Text

You must judge according to the largeness of your turkey or fowl, what celery or sauce you want. Take a large fowl, put it into a sauce-pan or pot, and put to it one quart of good broth or gravy, a bunch of celery washed clean and cut small, with some mace, cloves, pepper, and allspice tied loose in a muslin-rag; put in an onion and a sprig of thyme; let these stew softly till they are enough, then add a piece of butter rolled in flour; take up your fowl, and pour the sauce over it. An hour will do a large fowl, a small turkey; but a very large turkey will take two hours to do it softly. If it is overdone or dry it is spoiled; but you may be a judge of that, if you look at it now and then. Mind to take out the onion, thyme, and spice, before you send it to table.
Note, A neck of veal done this way is very good, and will take two hours doing.

Notes

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