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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