Celery Sauce Recipe

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Ingredients for Celery Sauce

Cook the celery in the water with the salt.
When perfectly tender, and the water reduced about half, press it through a colander, add the milk, and reheat.
Rub the butter and flour together, and pour over it a little of the hot milk and celery, stirring constantly.
Then turn it into the hot liquid, and stir until thickened and thoroughly cooked.
All flour sauces should be of the consistency of rich cream.
Thick, pasty sauces are unpalatable and indigestible.