Celery Sauce
- 4 heads of celery, cut into pieces half an inch long
- 1/4 lb butter
- 1 heaping Tbsp flour
- Salt
- Milk
Cover the cut celery with cold water. Stew gently for 2 hours or until tender. When done, the water should have stewed away to a few spoonfuls. Slowly stir in the butter, flour and a little salt. Stir it until it thickens. Add enough milk until you have it in the right consistency. It will take rather more than half a pint.
Serve with boiled turkey or chicken.
Serve with boiled turkey or chicken.
Submitted by Mar 16, 2010
15 min 30 min 45 min
15 min 30 min 45 min