Recipe Ingredients
head of celery
1 pint of water
1 small onion (chopped)
A small piece of mace
1 pint plus 2 tablespoons of milk
one tablespoon butter
1 tablespoon flour
Salt and pepper to season
Preparation and cooking instructions
First cut the root off the celery, separate the sticks,
wash the celery well and then chop. Next put the celery into
a pan and add the water. Bring to the boil and simmer for
approximately forty minutes, or until the celery is tender.
In a small basin mix together two tablespoons of cold milk
with the flour. Now pour a pint of milk into a second saucepan
and add the chopped onion and the mace, bring to the boil
and then, stirring continuously, add the mixed flour and cold
milk.
Cook for ten minutes, stirring occasionally. Next leaving
the celery in the pan and water in which it was cooked, mash
the celery. Now add the mashed celery to the boiling milk,
add the butter and season with salt and pepper. Strain and
serve.
A little cream may be added before serving if liked.
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