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Celery Sauce Brown

(Sauces.) - (The Lady's Own Cookery Book)







Put the celery, cut into pieces about an inch long, and the onions

sliced, with a small lump of butter; stew them on a slow fire till quite

tender; add two spoonfuls of flour, half a pint of veal or beef broth,

salt, pepper, and a little milk or cream. Boil it a quarter of an hour.











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