Celery Sauce

Preparation info
    • Difficulty

      Easy

Appears in

By Eliza Acton

Published 1845

  • About

Ingredients

  • Celery, 3 to 5 heads: 20 minutes.
  • Veal broth, or gravy, ½ pint</

Method

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