Celery Sauce for Boiled Fowls Cut a half-dozen heads of white celery into small pieces, and slice two onions; put them in a stewpan with a small lump of butter.  Stew them over a slow fire till quite tender, then put in two spoonful of flour, half a pint of water, salt and pepper, and a little cream or milk.  Boil it a quarter of an hour, and pass it through a hair sieve with the back of a spoon.  When celery is not in season, a small quantity of celery seed will impregnate the sauce with the celery flavor. Great Western Cook Book - 1857