CELERY SAUCE. 451 



CELERY SAUCE. 



As we have recommended the use of celery sauce with boiled 

 Game, it may not be amiss for us, before going further, to give 

 directions for the preparation of it. 



This sauce is the most palatable of sauces, and the only one 

 we consider admissible as a dressing for boiled Game; some 

 even go so far as to recommend it for roasted Birds ; but we 

 must confess that we have no fancy or relish for it in this way. 



Like all other nice sauces, celery sauce requires some tact to 

 make it ; the celery should be selected with care, washed nicely, 

 but not allowed to remain in water any time, for the soaking it in 

 this way, as is too often done, renders it tough, and destroys all 

 that brittleness which makes the plant so relishable; it should 

 then be pared, not scraped or bruised, after the fashion of some 

 ignorant Cooks. Then cut it into small pieces and boil in a 

 small portion of water slowly, till quite tender; pour off the 

 water through a colander, and boil it, or rather simmer it, again 

 for a few minutes with sufficient cream and a small particle of 

 butter rolled in flour, and a pinch of salt and pepper. 



The bowl in which it is served should be warm ; the sauce 

 is to be poured on a slice of toast at the bottom. Raspings or 

 crumbs of a French roll are also used in the same way, and 

 answer an excellent purpose. 



The Cook should be very careful not to scorch the cream by 

 putting it over a hot fire ; it must be stirred gently while boil- 

 ing. This sauce, as before said, requires to be made with some 

 tact, and we cannot be too particular in our directions to the 

 Cook, for, if not made exactly right, it is neither palatable nor 

 admissible for game. If burnt, which is the common error 

 committed by stupid Cooks in making it, it should be consigned 

 forthwith to the swill-tub, as six drops of such detestable stuff 

 would spoil the flavor of a Partridge or Grouse. 



If fond of spices, put in a little mace and a clove or two ; we 

 don't, however, recommend it. A shallot or so, a bay leaf, 

 lemon -juice, orange-peel, or a little parsley, might also be 

 advocated by some of our friends. 



