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Celery Sauce

A historical recipe from The Cook and Housekeeper's Complete and Universal Dictionary, by Eaton, Mary, active 1823-1849 (1822).

A historical recipe

The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families, by Eaton, Mary, active 1823-1849 (1822). Project Gutenberg eBook #29084.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Cook and Housekeeper's Complete and Universal Dictionary, by Eaton, Mary, active 1823-1849 (1822). Digitised by Project Gutenberg, eBook #29084 (https://www.gutenberg.org/ebooks/29084). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

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.

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Ingredients

Method

  1. Cut small half a dozen heads of clean white celery, with two sliced onions.
  2. Put them into a stewpan, with a small piece of butter, and sweat them over a slow fire till quite tender.
  3. Add two spoonfuls of flour, half a pint of broth, salt and pepper, and a little cream or milk.
  4. Boil it a quarter of an hour, and pass it through a fine hair sieve with the back of a spoon.
  5. When celery is not in season, a quarter of a dram of celery seed, or a little of the essence, will impregnate half a pint of sauce with all the flavour of the vegetable.
  6. This sauce is intended for boiled turkey, veal, or fowls.