Celery Sauce White Recipe
Make some strong boiled gravy, with veal, a good deal of spice, and
sweet-herbs; put these into a stewpan with celery cut into pieces of
about two or three inches in length, ready boiled, and thicken it with
three quarters of a pound of butter rolled in flour, and half a pint of
cream. Boil this up, and squeeze in some lemon-juice; pour some of it
into the dish.
This is an excellent sauce for boiled turkey, fowl, or veal. When the
stuffing is made for turkey, make some of it into balls, and boil them.
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