Celery Sauce for Boiled Fowls

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To my knowledge, I had never eaten celery sauce. This looked like an easy recipe from an 1841 cookbook.

Take a tablespoon of butter and knead it into about a teaspoon of flour. The flour quickly works into the butter—if it’s not really cold.

[image error]Wash 2 celery stalks. Cut the stalks into 2-inch sections and then slice them lengthwise.

In a small saucepan, cook the celery in a little water until tender. (The 1841 cook advises that week gravy can be substituted for water. I used water.)

Once the celery is the desired tenderness, drain out a bit of the water until about 1/3 to ½ cup of water remains. Then, while still in the pot, add the kneaded butter. Stir as the butter melts. If it doesn’t thicken to the consistency of gravy, add more kneaded butter.

Add ¼ teaspoon of mace, a pinch of salt, and pepper to taste.

This is a tasty sauce on chicken. I think it would also be good on turkey.

[image error]Adding juice from a lemon was optional so I tried it first without it. There is tangy flavor from the seasonings that is really good.

Then I added juice from a lemon. The strong zesty flavor is good, but it overpowered the other seasonings. So, it comes down to personal preference.

I’d love to hear if you try it.

-Sandra Merville Hart

Sources

Hale, Sarah Josepha. Early American Cookery, Dover Publications, Inc., 1996.