To make Sellery-Sauce either for roasted or boiled Fowls, Turkies, Partridges, or any other Game

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The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Take a large Bunch of Sellery, wash and pare it very clean, cut it into little Bits, and boil it softly in a little Water till it is tender; then add a little beaten Mace, some Nutmeg, Pepper and Salt, thicken’d with a good Piece of Butter roll’d in Flour; then boil it up, and pour into your Dish.

You may make it with Cream thus: Boil your Sellery as above, and add some Mace, Nutmeg, some Butter as big as a Walnut, roll’d in Flour, and Half a Pint of Cream: Boil them all together, and you may add, if you will, a Glass of White Wine, and a Spoonful of Catchup.