Celery Sauce
From The household cook book (1902).
No ratings yet
A historical recipe
The household cook book, by Smiley, James B[ethuel], [from old catalog] ed (1902).
United States
Known as an American recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Take G sticks of celery and cut the white part into pieces ^ inch long;
- cook them in salted water for 20 min- utes, pour off the water and cover them with 1 pint of milk;
- boil until the celery is tender — about 15 minutes;
- add an even tablespoon of flour and a piece of butter the size of an egg;
- rub the flour rimooth with a little cold milk;
- season with salt and cayenne to taste.
- Boil 2 minutes to thicken.
Plating
Cookware for this recipe
-
Saucepan
-
Chef's knife