Celery Sauce.
- Ingredients—1 oz. of butter.
- 1 oz. of flour.
- 2 tablespoonfuls of cream.
- ¾ pint of white stock or milk.
- 1 head of celery.
Method.—Boil one head of celery in ¾ of a pint of white stock or milk.
When tender, strain it from the liquor and rub it through a hair sieve.
Melt the butter in a small stewpan.
Mix in the flour smoothly.
Add the stock or milk; stir and cook well.
Pour in the cream, and stir until the sauce boils again.
Add pepper and salt to taste.