Sauce for Seakale (without Stock)

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Time
Cook: 10 min Total: 10 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
for all vegetables
Instructions (7)
  1. Melt 1 oz. butter in a stewpan.
  2. Add a spoonful of flour, and stir over the fire till smooth.
  3. Add 1/4 pt. of milk, and let all boil 10 minutes; skim all the time.
  4. Add a little salt, 2 tablespoonfuls cream, and 2 drops only of essence of celery.
  5. Pour the sauce over the seakale.
Variation for all vegetables
  1. This sauce, without the essence of celery, does for all vegetables.
  2. If wished you may, for this sauce, use the same quantity of white stock instead of milk, but if so, omit the celery essence.
Original Text
Sauce for Seakale (without Stock). Melt 1 oz. butter in a stewpan, add a spoonful of flour, and stir over the fire till smooth. Next add 1/4 pt. of milk, and let all boil 10 minutes; skim all the time; add a little salt, 2 tablespoonfuls cream, and 2 drops only of essence of celery, and pour the sauce over the seakale. This sauce, without the essence of celery, does for all vegetables. If wished you may, for this sauce, use the same quantity of white stock instead of milk, but if so, omit the celery essence.
Notes
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