Celery Sauce
- 2 stalks of fine celery, leaves and all
- lump of butter the size of an egg
- 1 tablespoonful of flour
- 1 pint of milk
- salt and pepper
Cut up fine two stalks of fine celery, leaves and all, and boil in a saucepan for ten or fifteen minutes, drain off the water and put in the saucepan with the celery a lump of butter the size of an egg, and a tablespoonful of flour; cook, but do not brown, then add a pint of milk and season with pepper and salt, stir until smooth and serve hot.
Submitted by Oct 3, 2009
15 min 30 min 45 min
15 min 30 min 45 min