Roman Sauce

Mince two ounces of celery root and put it into a saucepan with a coffeespoonful of coriander seeds, the same quantity of powdered sugar, a small clove of garlic crushed and chopped, a bunch of parsley and basil garnished with two bay leaves, and a quarter of a bottleful of champagne; let simmer for thirty minutes, then add one pint of espagnole (No. 414), and one gill of veal blond (No. 423); strain the whole through a tammy, and stir in two ounces of fresh butter and the juice of a lemon, also two ounces of Sultana raisins washed and boiled in half a gill of Madeira wine.