Page:Art of Cookery 1774 edition.djvu/106

68 You may make it with cream thus: boil your celery as above, and add some 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 glass of white wine, and a spoonful of catchup.

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.

YOU must judge according to the largeness of your turkey or fowl, what celery or sauce you want. Take a large fowl, put it into a saucepan or pot, and put to it one quart of good broth or gravy, a bunch of celery washed clean and cut small, with some mace, cloves, pepper, and allspice tied loose in a muslin-rag; put in an onion and a sprig of thyme; let these stew softly till they are enough, then add a piece of butter rolled in flour; take up your fowl, and pour the sauce over it. An hour will do a large fowl, or a small turkey; but a very large turkey will take two hours to do it softly. If it is overdone or dry it is spoiled; but you may be a judge of that, if you look at it now and then. Mind to take out the onion, thyme, and spice, before you send it to table. Note, A neck of veal done this way is very good, and will take two hours doing.

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.

TAKE five or six shalots peeled and cut small, put them into a saucepan with two spoonfuls of white wine, two of water, and two of vinegar; give them a boil up, and pour them into your dish, with a little pepper and salt. Fowls roasted and laid on watercress is very good, without any other sauce.