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Susan Gilbert's late nineteenth century British cookery manuscript
Page 39
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To Make Celery Sauce either for Roasted or Boiled Fowls, Turkeys or any sort of game Take a large bunch of celery, and wash and pare it clean, cut it into little thin bits, and boil it softly in a little water, till it is tender then add a little beaten mace, some nutmeg pepper and salt thickened with a good piece of butter rolled in flour, then boil it up and pour it in your dish. Or you may make it with cream then boil your celery as above and add some mace, nutmeg and piece of butter, as large as a Walnut rolled in flour and 1/2 pint of cream. Boil them all together. Mrs. G
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To Make Celery Sauce either for Roasted or Boiled Fowls, Turkeys or any sort of game Take a large bunch of celery, and wash and pare it clean, cut it into little thin bits, and boil it softly in a little water, till it is tender then add a little beaten mace, some nutmeg pepper and salt thickened with a good piece of butter rolled in flour, then boil it up and pour it in your dish. Or you may make it with cream then boil your celery as above and add some mace, nutmeg and piece of butter, as large as a Walnut rolled in flour and 1/2 pint of cream. Boil them all together. Mrs. G
Szathmary Culinary Manuscripts and Cookbooks
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