CELERY SAUCE, FOR BOILED TURKEY, POULTRY, &c

Ingredients

• 6 head celery
• 1 pint white stock, No. 107
• 2 blade mace
• 1 small bunch of savoury herbs
• thickening of butter and flour, or arrowroot
• 1/2 pint cream
• lemon-juice

Instructions

1. Boil the celery in salt and water, until tender, and cut it into pieces 2 inches long.
2. Put the stock into a stewpan with the mace and herbs, and let it simmer for 1/2 hour to extract their flavour.
3. Then strain the liquor, add the celery and a thickening of butter kneaded with flour, or, what is still better, with arrowroot; just before serving, put in the cream, boil it up and squeeze in a little lemon-juice.
4. If necessary, add a seasoning of salt and white pepper.