You may make it with cream thus: boil your celery as above, and add some mace, nutmeg, a piece of butter as big as a walnut rolled in flour, and half a pint of cream, boil them all together, and you may add, if you will, a glass of white wine, and a spoonful of catchup.
To make brown celery-sauce.
STEW the celery as above, then add mace, nutmeg, pepper, salt, a piece of butter rolled in flour, with a glass of red wine, a spoonful of catchup, and half a pint of good gravy; boil all these together, and pour into the dish. Garnish with lemon.
To stew a turkey or fowl in celery-sauce.
YOU must judge according to the largeness of your turkey or fowl, what celery or sauce you want. Take a large fowl, put it into a saucepan or pot, and put to it one quart of good broth or gravy, a bunch of celery washed clean and cut small, with some mace, cloves, pepper, and allspice tied loose in a muslin-rag; put in an onion and a sprig of thyme; let these stew softly till they are enough, then add a piece of butter rolled in flour; take up your fowl, and pour the sauce over it. An hour will do a large fowl, or a small turkey; but a very large turkey will take two hours to do it softly. If it is overdone or dry it is spoiled; but you may be a judge of that, if you look at it now and then. Mind to take out the onion, thyme, and spice, before you send it to table. Note, A neck of veal done this way is very good, and will take two hours doing.
To make egg-sauce proper for roasted chickens.
MELT your butter thick and fine, chop two or three hard-boiled eggs fine, put them into a bason, pour the butter over them, and have good gravy in the dish.
Shalot-sauce for roasted fowls.
TAKE five or six shalots peeled and cut small, put them into a saucepan with two spoonfuls of white wine, two of water, and two of vinegar; give them a boil up, and pour them into your dish, with a little pepper and salt. Fowls roasted and laid on watercress is very good, without any other sauce.Shalot
