Celery Sauce
A historical recipe from The Virginia Housewife, by Mary Randolph (1860).
A historical recipe
The Virginia Housewife; Or, Methodical Cook, by Mary Randolph (1860). Project Gutenberg eBook #12519.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
United States
This recipe is known as American, but other nations also prepare similar recipes.
Credit
From The Virginia Housewife, by Mary Randolph (1860). Digitised by Project Gutenberg, eBook #12519 (https://www.gutenberg.org/ebooks/12519). Public domain in the USA; its status may differ elsewhere.
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Ingredients 1 ingredient
Method
- Wash and pare a large bunch of celery very clean cut it into little bits, and boil it softly till it is tender;
- add half a pint of cream, some mace, nutmeg, and a small piece of butter rolled in flour;
- then boil it gently.
- This is a good sauce for roasted or boiled fowls, turkeys, partridges, or any other game.
Plating
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