Ingredients
- 1 teaspoonful salt
Directions
1
The best part of a large head J pint white sauce, of celery. J pint of white stock.
2
1 teaspoonful salt.
3
Cut the celery in small pieces, place in a stew-pan with the stock ; cover and cook gently until tender ; then chop finely; add the sauce and boil up. Serve with the boil o I chicken or turkey.
By Hamilton, Margaret ·
Recipe sourced from
internet_archive