Home › The Waldorf Kitchen › Celery Sauce

Celery Sauce

Wash thoroughly, and pare neatly, and cut into dice-shaped pieces, and then wash again in fresh water, two or three roots of fine celery, using only the white parts. Lift them out with the hand so that the sand and dirt will remain at the bottom of the pan, place them in a saucepan, and cover with fresh water, adding two or three pinches of salt, and a small piece of butter. Place the lid on, and cook over a hot fire for twenty minutes; then drain, put in the saucepan again with one pint of hot German sauce, toss well for a short time, and serve.