White Celery Sauce.
- 2 large heads of celery.
- 1 teacupful of broth in which the fowl is boiled.
- 1 teacupful cream or milk.
- Salt and nutmeg.
- Heaping tablespoonful flour, and same of butter.
Boil the celery tender in salted water; drain, and cut into bits half an inch long. Thicken the gravy from the fowl—a teacupful—with the flour; add the butter, salt, and nutmeg, then the milk. Stir and beat until it is smooth; put in the celery; heat almost to boiling, stirring all the while; serve in a tureen, or, if you prefer, pour it over the boiled meat or fowls.
Onion Sauce.
- 4 white onions.
- 1 teacupful hot milk.
- 3 tablespoonfuls butter.
- Salt and pepper to taste.
Peel the onions, boil tender, press the water from them, and mince fine. Have ready the hot milk in a saucepan; stir in the onions, then the butter, salt, and pepper. Boil up once.
If you want to have it particularly good, make nice melted or drawn butter (No. 3); beat the mashed onion into it; add a teacupful of cream or new milk, season, boil up, and serve.
Maître d’Hôtel Sauce. ✠
- 1 teacupful drawn butter.
- 1 teaspoonful minced parsley.
- 1 lemon.
- Cayenne and salt to taste.
Draw the butter (No. 2); boil the parsley three minutes; take it out and lay in cold water five minutes, to cool; chop and stir into the butter; squeeze in the lemon-juice, the pepper and salt; beat hard with an egg-whip, return to the fire, and boil up once.