Take five or six heads of celery—cut off the green tops, cut up the remainder into small bits, and boil it till tender, in half a pint of water—mix two or three tea spoonsful of flour smoothly with a little milk—then add half a tea cup more of milk, stir it in, add a small lump of butter, and a little salt. When it boils, take it up.
Peel two or three onions, cut them in slices, flour and fry them brown, in a little butter—then sprinkle in a little flour, pepper, salt, and sage—add half a pint of the liquor the poultry was boiled in, and a table spoonful of catsup. Let it boil up, then stir in half a wine glass of wine if you like.
50. Savory Jelly for Cold Meat.
Boil lean beef or veal till tender. If you have any beef or veal bones, crack and boil them with the meat, (they should be boiled longer than the meat,) together with a little salt pork, sweet herbs, and pepper and salt. When boiled sufficiently, take it off, strain it, and let it remain till the next day—then skim off the fat, take up the jelly, and scrape off the dregs that adhere to the bottom of it—put in the whites and shells of several eggs, several blades of mace, a little wine, and lemon juice—set it on the fire, stir it well till it boils, then strain it till clear through a jelly bag.
Boil the liver of the fish—then mash it fine, stir it into drawn butter, put in a little cayenne, or black pepper, a couple of tea spoonsful of lemon juice, and a table spoonful of catsup.
Boil a couple of eggs three minutes—mix them with the spawn of the lobster, and a tea spoonful of water. When rubbed smooth, stir in a tea spoonful of mixed mustard, half a tea cup of salad oil, or the same quantity of butter melted, a little salt, pepper, and five table spoonsful of vinegar.