Celery with White Sauce

Preparation info

  • 4–6

    • Difficulty


    • Ready in

      1 hr

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 2 large heads of celery
  • ½ pt. good white sauce
  • salt</


Trim off the green tops of the celery, reserving a few pale green ones. Remove the very tough outer stalks. Separate the other stalks and wash or, if necessary, scrub in cold water. Rinse and reserve the tender hearts for eating raw. Scrape the stalks to be cooked, cut into suitable lengths for cooking and tie in bundles. Stew in barely sufficient boiling water, slightly salted, to cover the ce