Celery Sauce, white.
Make some strong boiled gravy, with veal, a good deal of spice, and sweet-herbs; put these into a stewpan with celery cut into pieces of about two or three inches in length, ready boiled, and thicken it with three quarters of a pound of butter rolled in flour, and half a pint of cream. Boil this up, and squeeze in some lemon-juice; pour some of it into the dish.
This is an excellent sauce for boiled turkey, fowl, or veal. When the stuffing is made for turkey, make some of it into balls, and boil them.