Asparagus Sauce

Use the tender part of the stalks for the main dish, boil the tougher part until it is as soft as it will be, then rub through a coarse sieve.

Put the pulp into a mixture of one tablespoonful each of butter and flour and let it simmer for a few moments, add a half-cup of water in which the asparagus was boiled, season with salt and pepper and boil thoroughly; just before taking from the fire add a half-cup of hot cream or one-half cup of milk and water, and a teaspoonful of butter; a little grating of nutmeg improves the flavor.

Celery Sauce

Cut half a dozen heads, or so, of celery into small pieces; cook in a little slightly salted water until tender, and then rub through a colander.

Put a pint of white stock into a stewpan with two blades of mace, and a small bunch of savory herbs; simmer half an hour to extract their flavor, then strain them out, add the celery and a thickening of flour or corn-starch; scald well, and just before serving, pour in a cup of cream, or if one doesn’t have cream, use the same amount of scalded milk and a tablespoonful of butter, season to taste with salt and white pepper, squeeze in a little lemon juice, if you have it, and serve.

If brown gravy is preferred, thicken with browned flour and improve with a little Worcestershire sauce or mushroom catsup.

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