CELERY SAUCE (a More Simple Recipe)
Origin: London, England
Source: Isabella Beeton, 1861
Ingredients
- 4 head celery
- 1/2 pint melted butter
- made with milk (No. 380)
- 1 blade pounded mace
- salt and white pepper to taste
Instructions
- Wash the celery, boil it in salt and water till tender, and cut it into pieces 2 inches long; make 1/2 pint melted butter by recipe No. 380;
- put in the celery, pounded mace, and seasoning;
- simmer for three minutes, when the sauce will be ready to serve.