1 head of celery
1/2 oz. margarine
1 oz. flour
1 cup milk
Seasoning
Method: Break up the sticks of celery and cover with cold water in a saucepan. Boil, and then throw away the water. Replace it with milk and boil again. Rub this through a hair sieve. Meanwhile melt the margarine and work in the flour, smoothly. Add the two together and put in seasoning to taste.
Source: A Cooks' Tour of Recipes. Published for the Adelaide University S.R.C. [Students' Representative Council]. (Adelaide: Commercial Publications of South Australia, 1955), p.84.
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