Recipes > Sauces & Spreads > Celery Sauces > Celery Sauce, For Boiled Turkey, Poultry, etc.

Celery Sauce, For Boiled Turkey, Poultry, etc.


  • 6 heads of celery
  • 1 pint of white stock
  • 2 blades of mace
  • 1 small bunch of savoury herbs
  • thickening of butter and flour, or arrowroot
  • 1/2 pint of cream
  • lemon-juice


Boil the celery in salt and water, until tender, and cut it into pieces 2 inches long. Put the stock into a stewpan with the mace and herbs, and let it simmer for 1/2 hour to extract their flavour. Then strain the liquor, add the celery and a thickening of butter kneaded with flour, or, what is still better, with arrowroot; just before serving, put in the cream, boil it up and squeeze in a little lemon-juice. If necessary, add a seasoning of salt and white pepper.

Time: 25 minutes to boil the celery.

Sufficient, this quantity, for a boiled turkey.

This sauce may be made brown by using gravy instead of white stock, and flavouring it with mushroom ketchup or Harvey's sauce.


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The Book of Household Management (1861).

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