Note 42 — INDEX
Reading edition
No. 42. Celery Sauce.—Cut a head of celery into pieces two inches long, and boil in salted water, enough to cover, in a covered saucepan for one hour. Mix together smoothly, one tablespoon of flour and two of butter, add one pint of milk, and stir until boiling, then strain the celery and add, seasoned with a little salt and pepper and a little powdered mace, let it boil quickly for two minutes, then serve in tureen.