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Celery Sauce White

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

Make some strong boiled gravy, with veal, a good deal of spice, and

sweet-herbs; put these into a stewpan with celery cut into pieces of

about two or three inches in length, ready boiled, and thicken it with

three quarters of a pound of butter rolled in flour, and half a pint of

cream. Boil this up, and squeeze in some lemon-juice; pour some of it

into the dish.

This is an excellent sauce for boiled turkey, fowl, or veal. When the

stuffing is made for turkey, make some of it into balls, and boil them.

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