Home › The Principles of Cookery › Celery, with White Sauce

Celery, with White Sauce

Prepare the celery as for stewing, let it stew in salt and water for ten minutes, then drain it, and just cover it with a little veal broth; stew it again till tender. As the broth boils away, add a little milk. When the celery is sufficiently cooked, arrange it on a hot dish, thicken the gravy with a little flour and butter, season it lightly with salt and pepper, and pour it over the celery. Time, one hour or more. Probable cost, 2d. to 4d. per head. Sufficient, one head for two persons.