Mrs Beetons Sauces Revisited
Celery Sauce
(for Boiled Turkey, Poultry, etc.)
600ml (1 pint) White Stock
285ml (˝ pint) Cream
6 Heads Celery
2 Blades of Mace
1 Small Bunch of Savoury Herbs
Butter and Flour (or Arrowroot), to thicken
Lemon Juice
Boil the celery in salted water, until tender.
Cut it into pieces 5cm (2 inches) long.
Place the stock into a saucepan with the mace and herbs, allow it simmer for ˝ hour to extract their flavour.
Then strain the liquor.
Add the celery and a thickening of butter kneaded with flour, or, even better, with arrowroot.
Just before serving, add the cream, boil it up and add a squeeze of lemon juice.
If necessary, add a seasoning of salt and white pepper.
This sauce may be made brown by using gravy instead of white stock and flavouring it with mushroom ketchup or Harvey’s sauce.
Time: 25 minutes to boil the celery.
Sufficient, this quantity, for a boiled turkey.
CELERY SAUCE, FOR BOILED TURKEY, POULTRY, &c.
387. INGREDIENTS - 6 heads of celery, 1 pint of white stock, No. 107, 2 blades of mace, 1 small bunch of savoury herbs; thickening of butter and flour, or arrowroot, 1/2 pint of cream, lemon-juice.
Mode - Boil the celery in salt and water, until tender, and cut it into pieces 2 inches long. Put the stock into a stewpan with the mace and herbs, and let it simmer for 1/2 hour to extract their flavour. Then strain the liquor, add the celery and a thickening of butter kneaded with flour, or, what is still better, with arrowroot; just before serving, put in the cream, boil it up and squeeze in a little lemon-juice. If necessary, add a seasoning of salt and white pepper.
Time - 25 minutes to boil the celery.
Average cost, 1s. 3d.
Sufficient, this quantity, for a boiled turkey.
This sauce may be made brown by using gravy instead of white stock, and flavouring it with mushroom ketchup or Harvey’s sauce.
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