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Celery Sauce

  • Celery, chopped
  • 1 Tbsp pepper vinegar
  • Salt
  • Pepper
  • 4 ounces cream or milk
  • Drawn butter
Chop the celery into pieces half an inch long, enough to fill one pint. Stew in a small amount of water until tender. Add pepper vinegar and a little pepper and salt. Pour in the cream or milk and then add a sufficient amount of drawn butter.
Submitted by Tess M Dec 12, 2009
15 min 30 min 45 min


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