A SHOULDER of MUTTON and CELERY Sauce

The Experienced English Housekeeper · Elizabeth Raffald · 1784

Source: The Experienced English Housekeeper
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (6)

Main

A SHOULDER of MUTTON ↝ Pork, fresh, shoulder, whole, separable lean and fat, raw [Pork Products]

Sauce

ten heads of celery ↝ Celery, raw [Vegetables and Vegetable Products]
gravy ↝ Gravy, NFS [Dips, gravies, other sauces]
flour and butter ↝ Flour, 00 [Cereal Grains and Pasta]
flour and butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Alternative

A shoulder of veal ↝ Veal, shoulder, arm, separable lean only, raw [Lamb, Veal, and Game Products]

Instructions (6)

Boil the mutton till it is quite enough.
Pour over it celery sauce, and send it to the table.

Celery Sauce

Wash and clean ten heads of celery, cut off the green tops, and take off the outside stalks, cut them into thin bits.
Boil the celery in gravy till it is tender.
Thicken it with flour and butter.
Pour it over your mutton.

Original Text

A SHOULDER of MUTTON and CELERY Sauce.
BOIL it as before till it is quite enough, pour over it celery sauce, and send it to the table.—
N. B. The sauce—Wash and clean ten heads of celery, cut off the green tops, and take off the outside stalks, cut them into thin bits, and boil it in gravy till it is tender, thicken it with flour and butter, and pour it over your mutton.—A shoulder of veal roasted, with this sauce, is very good.

Notes

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