Stewed celery, pulped with cream and mace. An accompaniment for turkey or other fowl (Eaton 1822, Soyer 1845, etc).
Original Receipt in 'The Cook and Housekeeper's Dictionary' by Mary Eaton (Eaton 1822);
CELERY SAUCE. Cut small half a dozen heads of clean white celery, with two sliced onions. Put them into a stewpan, with a small piece of butter, and sweat them over a slow fire till quite tender. Add two spoonfuls of flour, half a pint of broth, salt and pepper, and a little cream or milk. Boil it a quarter of an hour, and pass it through a fine hair sieve with the back of a spoon. When celery is not in season, a quarter of a dram of celery seed, or a little of the essence, will impregnate half a pint of sauce with all the flavour of the vegetable. This sauce is intended for boiled turkey, veal, or fowls.
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