68 Tne Art of Cookery> 
You may make it with cream thus: boil your celery as 
above, and add feme mace, nutmeg, a piece of butter as big 
as a walnut rolled in flour, and half a pint of cream ; boil 
them all together, and you may add, if you will, a glafs. of 
white wine, and a fpoonful of catchup. 
To make brown celery•fduee - 
STEW the celery as above, then add mace, nutmeg, pepper, 
fait, a piece of butter rolled in flour, with a glafs of red wine, 
a fpoonful of catchup, and half a pint of good gravy ; boil 
all thefe together, and pour into the difh. Garnifli with le¬ 
mon. 
To flew a turkey or fo wl in celery-fauce. 
YOU muft judge according to the largenefs of your turkey 
or fowl, what celery or fauce you want. Take a large fowl, 
put it into a faucepan or pot, and put to it one quart of good 
broth or gravy, a bunch of celery wafhed clean and cut fmall, 
with fome mace, cloves, pepper, and allfpice tied loofe in a 
muflin-rag ; put in an onion and a fprig of thyme; let thefe 
flew foftly till they are enough, then add a piece of butter rolled 
in flour; take up your fowl, and pour the fauce over it. An 
hour will do a large fowl, or a fmall turkey; but a very large 
turkey will take two hours to do it foftly. if it is overdone or 
dry it is fpoiled ; but you may be a judge of that, if you look at 
it now and then. Mind to take out the onion, thyme, and 
fpice, before you fend it to table. 
Note, A neck of veal done this way is very good, and will 
take two hours doing. 
To make egg fauce'proper for rcafted chickens. 
MELT your butter thick and fine, chop two or three hard- 
boiled eggs fine, put them into a bafon, pour the butter over 
them, and have good gravy in the difii. 
Shaloi-fauce fer roofed fowls. 
TAKE five or fix fhalots peeled and cut fmall, put them into 
a faucepan, with two fpoonfuls of white wine, two of water, 
and two of vinegar; give them a boil up, and pour them into 
your di(h, with a little pepper and fait. Fowls roafied and laid 
on watt rarefies is very good, without any other fauce. 
6 
Shalot « 
