Simple Celery Sauce is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic sauce of celery in a melted butter base flavoured with mace. The full recipe is presented here and I hope you enjoy this classic British version of: Simple Celery Sauce.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
CELERY SAUCE (a More Simple Recipe).
388. INGREDIENTS.—4 heads of celery, 1/2 pint of melted butter, made with milk (No. 380), 1 blade of pounded mace; salt and white pepper to taste.
Mode.—Wash the celery, boil it in salt and water till tender, and cut it into pieces 2 inches long; make 1/2 pint melted butter by recipe No. 380; put in the celery, pounded mace, and seasoning; simmer for three minutes, when the sauce will be ready to serve.
Time.—25 minutes to boil the celery. Average cost, 6d.
Wash the celery then bring a pan of lightly-salted water to a boil, add the celery and cook for about 20 minutes, or until tender. Drain the celery then chop into pieces about 5cm long.
Prepare the melted butter then add the celery, mace and seasonings. Bring to a simmer and cook for three minutes. Take off the heat and serve immediately.
