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Celery Sauce

The following recipe was transcribed ver batim from the following vintage magazine:

The House
The Journal of Arts & Crafts

England

December, 1901

Two heads of celery, one pint milk, three ounces butter, three ounces flour, pepper and salt.

Scrub the celery and put aside all discoloured pieces; cut the rest small and place in a saucepan with enough cold water to cover it. The instant this water boils strain it off and put the celery to boil for about 1-1/2 hours in one pint of water and one pint of milk. Put the butter and flour into another pan and stir them over the fire until well blended, then add the celery and liquor, stir the mixture until boiling, rub through a hair sieve, season, re-warm, and serve.

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