Celery Sauce, brown

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 12 days ago
Not a recipe: No

Ingredients (8)

the celery, cut into pieces about an inch long ↝ Celery, raw [Vegetables and Vegetable Products]
the onions sliced ↝ Onions, raw [Vegetables and Vegetable Products]
a small lump of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
two spoonfuls of flour ↝ Flour, 00 [Cereal Grains and Pasta]
half a pint of veal or beef broth ↝ Soup, beef broth, cubed, dry [Soups, Sauces, and Gravies]
salt ↝ Salt, table, iodized [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]
a little milk or cream ↝ Milk, NFS [Milk, reduced fat]

Instructions (3)

Put the celery, cut into pieces about an inch long, and the onions sliced, with a small lump of butter; stew them on a slow fire till quite tender;
add two spoonfuls of flour, half a pint of veal or beef broth, salt, pepper, and a little milk or cream.
Boil it a quarter of an hour.

Original Text

Celery Sauce, brown.

Put the celery, cut into pieces about an inch long, and the onions sliced, with a small lump of butter; stew them on a slow fire till quite tender; add two spoonfuls of flour, half a pint of veal or beef broth, salt, pepper, and a little milk or cream. Boil it a quarter of an hour.

Notes

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