Liver Sauce for Fish.—(No. 288.)
Boil the liver of the fish, and pound it in a mortar with a little flour; stir it into some broth, or some of the liquor the fish was boiled in, or melted butter, parsley, and a few grains of Cayenne, a little essence of anchovy ([No. 433]), or soy, or catchup ([No. 439]); give it a boil up, and rub it through a sieve: you may add a little lemon-juice, or lemon cut in dice.
Celery Sauce, white.—(No. 289.)
Pick and wash two heads of nice white celery; cut it into pieces about an inch long; stew it in a pint of water, and a tea-spoonful of salt, till the celery is tender;[238-*] roll an ounce of butter with a table-spoonful of flour; add this to half a pint of cream, and give it a boil up.
N.B. See [No. 409].
Celery Sauce Purée, for boiled Turkey, Veal, Fowls, &c. (No. 290.)
Cut small half a dozen heads of nice white celery that is quite clean, and two onions sliced; put in a two-quart stew-pan, with a small lump of butter; sweat them over a slow fire till quite tender, then put in two spoonfuls of flour, half a pint of water (or beef or veal broth), salt and pepper, and a little cream or milk; boil it a quarter of an hour, and pass through a fine hair-sieve with the back of a spoon.
If you wish for celery sauce when celery is not in season, a quarter of a drachm of celery-seed, or a little essence of celery ([No. 409]), will impregnate half a pint of sauce with a sufficient portion of the flavour of the vegetable.