Celery Sauce
A historical recipe from Joe Tilden's Recipes for Epicures, by Joe Tilden (1907).
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A historical recipe
Joe Tilden's Recipes for Epicures, by Joe Tilden (1907). Project Gutenberg eBook #12069.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 2 ingredients
- two ounces of butter rolled
- a cup of cream
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.
Method
Chef Wood
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- Put in a stewpan with salt, cayenne and a blade of mace, three grated heads of celery.
- Cover with boiling water.
- Boil ten minutes and drain.
- Return to the fire with enough veal stock to cover the celery and stew half an hour.
- Then add two ounces of butter rolled in flour, and half a cup of cream.
- Shake over the fire a minute or two and serve at once.
Plating
Cookware for this recipe
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Saucepan
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Grater
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Colander