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 Dec 12, 2009
15 min 30 min 45 min
15 min 30 min 45 min