Celery Sauce, white

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (5)

Sauce Base

strong boiled gravy, with veal, a good deal of spice, and sweet-herbs
celery cut into pieces of about two or three inches in length, ready boiled ↝ Celery, raw [Vegetables and Vegetable Products]
three quarters of a pound of butter rolled in flour ↝ Butter, stick, unsalted [Dairy and Egg Products]
half a pint of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]

Instructions (6)

Make some strong boiled gravy, with veal, a good deal of spice, and sweet-herbs.
Put these into a stewpan with celery cut into pieces of about two or three inches in length, ready boiled.
Thicken it with three quarters of a pound of butter rolled in flour, and half a pint of cream.
Boil this up, and squeeze in some lemon-juice.
Pour some of it into the dish.

For Turkey Stuffing

When the stuffing is made for turkey, make some of it into balls, and boil them.

Original Text

Celery Sauce, white.

Make some strong boiled gravy, with veal, a good deal of spice, and sweet-herbs; put these into a stewpan with celery cut into pieces of about two or three inches in length, ready boiled, and thicken it with three quarters of a pound of butter rolled in flour, and half a pint of cream. Boil this up, and squeeze in some lemon-juice; pour some of it into the dish.

This is an excellent sauce for boiled turkey, fowl, or veal. When the stuffing is made for turkey, make some of it into balls, and boil them.

Notes

—