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Celery Sauce

(Sauces) - (Joe Tilden's Recipes For Epicures)

Put in a stewpan with salt, cayenne and a blade of mace, three grated
heads of celery. Cover with boiling water. Boil ten minutes and drain.
Return to the fire with enough veal stock to cover the celery and stew
half an hour. Then add two ounces of butter rolled in flour, and half
a cup of cream. Shake over the fire a minute or two and serve at once.

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Cut in small pieces from about four to five heads of celery, which if
not very young must be peeled, simmer it till tender in half a pint of
veal gravy, if intended for white sauce, then add a spoonful of flour,
the yolks of three eggs, white pepper, salt, and the juice of one
lemon, these should be previously mixed together with a little water
till perfectly smooth and thin, and be stirred in with the sauce;
cream, instead of eggs, is used in English kitchens.

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Chopped Celery Sauce

Grate three or four large cucumbers; drain them on a sieve; to this
drained pulp add a half teaspoonful of salt, a dash of red pepper, a
teaspoonful of onion juice, a tablespoonful of lemon juice, and their stir
in carefully two or three tablespoonfuls of very thick cream; if you can
whip the cream a little first, so much the better. Cream may also be added
to the tomato.

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Celery Sauce


Fifteen ripe tomatoes, two peppers, five large onions, seven and a half

tablespoonfuls of white sugar, two and one half tablespoonfuls of salt,

three cups of vinegar, two heads of celery, chop celery onions, and

peppers, and boil all together an hour and a half.

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10 Chicken In Celery Sauce

Take the roots of a bunch of celery, clean and cut it into small pieces,

put them into a saucepan and cover with cold water, about a pint, stew

slowly and when tender put through a vegetable press. Into a saucepan

put 1 tablespoonful each of flour and butter. When melted and rubbed

smooth add 1/2 a cup of milk and the celery. Stir well and when it boils

add salt and pepper. Have 1 pt. of cold chicken cut into dice, and add

them to the boiling sauce when all is hot. Serve with toast points.

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3 Boiled Partridge With Celery Sauce

Dress the partridge as for roasting, make a stuffing with 1/2 cup of

bread crumbs, 1/2 cup of chopped celery seasoned with a little butter

and celery salt. Cover with boiling water, cook until tender. Make a

sauce with 1 tablespoonful of butter in which fry 2 tablespoonfuls of

bread crumbs, 1/2 cup of chopped celery, 1 cup milk, salt and pepper.

Let this boil up once.

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Potatoes And Eggs With Celery Sauce

3 eggs.

2 potatoes.

12 peppercorns.

1 ounce butter.

1 ounce flour.

1 pinch of mace.

1 small head of celery.

1 small onion.

1/2 teaspoon salt.

1 pint water.

1 gill of milk.

Peel the potatoes, and let them simmer gently in a pint of water with

the celery and onions sliced, the peppercorns, mace and salt, until the

potatoes are quite tender, but not broken. Boil the eggs until hard.

Slice the potatoes, taking care to obtain three nice even slices from

each potato, lay these on a hot dish, shell the eggs, cut them in half,

remove the ends so that they will stand, and place half an egg on each

slice of potato; strain the sauce, add milk, thicken with butter and

flour, and pour over the eggs. A little vinegar or ketchup may be poured

over the slices of potato before placing the eggs, if liked, or chopped

parsley may be added to the sauce.

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White Celery Sauce For Boiled Poultry

Take five or six heads of celery--cut off the green tops, cut up the

remainder into small bits, and boil it till tender, in half a pint of

water--mix two or three tea spoonsful of flour smoothly with a little

milk--then add half a tea cup more of milk, stir it in, add a small lump

of butter, and a little salt. When it boils, take it up.

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Celery Sauce White

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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Celery Sauce Brown

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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