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Simple White Celery Sauce For Boiled Poultry Cooking Recipe

Below is the quick and easy cooking recipe for White Celery Sauce For Boiled Poultry.

Take five or six heads of celery—cut off the green tops, cut up the remainder into small bits, and boil it till tender, in half a pint of water—mix two or three tea spoonsful of flour smoothly with a little milk—then add half a tea cup more of milk, stir it in, add a small lump of butter, and a little salt. When it boils, take it up.

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