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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.

Submitted by Tess M Mar 16, 2010
15 min 30 min 45 min

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