Evening Republican, Volume 16, Number 9, Rensselaer, Jasper County, 10 January 1912 — Celery Sauce. [ARTICLE]

Celery Sauce.

Two large celery, one cup of chicken broth, one cup sweet rich milk, salt and a blade of mace, a pinch of nutmeg, half a cup of flour, half cup of butter, one two tablespoons of water. Wash the celery carefully, cutting out all the dark spots; then boil 15 minutes in salted water, drain away the water and cut into dice; rub the batter and flour together in a saucepan, adding the chicken broth and rich milk, also the blade of mace and nutmeg. Add a pinch of salt- and the celery and stem until the celery Is pulpy, It may then be poured over the meat or fowl or served like gravy.