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Canton Soy, to Make.2
Directions—Wash the celery carefully, cutting out all dark spots; then boil it 15 minutes in salted water; drain away the water, and cut into dice-like pieces; rub the butter and flour together in a sauce pan, adding the veal or chicken broth, cream, or milk, and the blade of mace or bit of nutmeg, and a little salt, stew gently till the celery is tender and pulpy, when it may be poured over th"e meat or fowl, or served in a gravy boat, or bowl, and let each person suit himself as to a free or less free use of it. Mace and nutmeg are the only spices that seem to agree with the very fine flavor of celery; but they may, or may not be used, as you choose.
Celery Sauce (or Puree), as Made in India. —Clean 3 or 4 heads of nice celery, divide and cut into small pieces, using the white part only; boil it in a sufficient amount of white stock. Season with white pepper, salt and nutmeg. When it is tender add a small piece of butter, rolled in flour, and 3 table-spoonfuls of cream. Warm it up again, but do not let it boil. Poured over turkey, chicken or wild duck. — Indian Domestic Economy and Cookery.
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