Celery Sauce


  • Celery, 3 to 5 heads: 20 minutes.
  • Veal broth, or gravy, ½ pint: 20 to 40 minutes.
  • Butter, oz.
  • flour, 1 dessertspoonful
  • cream, ¼ pint, or three Yolks of eggs.


Slice the white part of from three to five heads of young tender celery; peel it if not very young, and boil it in salt and water for twenty minutes. If for white sauce put the celery, after it has been well drained, into half a pint of veal broth or gravy, and let it stew until it is quite soft; then add an ounce and a half of butter, mixed with a dessertspoonful of flour, and a quarter of a pint of thick cream or the yolks of three eggs. The French, after boiling the celery, which they cut very small, for about twenty minutes, drain and chop it; then put it with a slice of butter into a stew-pan, and season it with pepper, salt, and nutmeg; they keep these stirred over the fire for two or three minutes, and then dredge in a dessertspoonful of flour: when this has lost its raw taste, they pour in a sufficient quantity of white gravy to moisten the celery, and to allow for twenty minutes’ longer boiling. A very good common celery sauce is made by simply stewing the celery cut into inch-lengths in butter, until it begins to be tender; and then adding a spoonful of flour, which must be allowed to brown a little, and half a pint of good broth or beef gravy, with a seasoning of pepper or cayenne.