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Classic
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page 19
No. 18. To make Celery Sauce, for roasted or boiled Fowls, Turkies,
Partridges, or other Game.
Take a large bunch of celery, wash and pare it very clean, cut it into little
thin bits, and boil it softly in a little water till it is tender; then add a
little beaten mace, some nutmeg, pepper and salt, thickened with a good piece of
butter rolled in flour; then boil it up, and pour it in the dish.
No. 19. 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.
No. 20. To make Egg Sauce 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.
No. 21. Shallot Sauce for roasted Fowls.
Take five or six shallots, peel and cut small, put them into a sauce-pan, with
two spoonfuls of white wine, two of water, and two of vinegar; give them a boil
up, and pour them into the dish, with a little pepper and salt. Fowls laid on
water-cresses are very good without any other sauce.
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