The Apsley cookery book

156. Cauliflower (Stewed). Ingredients. A medium-sized Cauliflower. | Half a pint of Brown Gravy. Divide the cauliflower into neat pieces and wash these well. It is well to put them into vinegar and water for a quarter of an hour, as this will be sure to draw out the insects. Put them into boiling water and boil until tender, which should be in fifteen or twenty minutes. If a little of the stalk is pressed between the finger and thumb it can be easily ascertained whether the cauliflower is done. The pieces should remain firm though sufficiently cooked. Drain them carefully, and lay them in a stewpan with the gravy, and let them stand for ten minutes before serving. The gravy must be made according to the recipe for “ Brown Gravy.” 157. Celery (Boiled). Ingredients. A large head of Celery. | Half a pint of Plain White Sauce. Use only the best part of the celery, the remainder can be kept for flavouring soups. Cut the head into quarters and again into six-inch lengths ; wash it well, and tie it into bundles. Put them into cold water, and let them boil up quickly at first, and then gently until the celery is tender. Drain them well, and remove the cotton they have been tied with, arrange the celery neatly in a vegetable dish, and pour the white sauce over them. See recipe for “ Plain White Sauce.” 158. Celery Croutons. Ingredients. Two heads of Celery. Whites of two Eggs. One gill of Cream. One teaspoonful of chopped Parsley. Six rounds of fried Bread. Well wash and cook the celery (hearts only) in a little milk (half a pint of milk and water mixed) until it is quite tender ; drain, and chop it up, not too fine. Well whip the whites of eggs, and add to them the cream and chopped parsley and pepper. Now mix all together, and put into a clean saucepan to get very hot ; but it must not boil ; stir it all the time. Serve on the rounds of fried bread. Garnish with parsley. 159. Celery Fritters. Ingredients. Three heads of cooked Celery. Bread-crumbs. One saltspoonful of chopped Thyme. Half a Lemon rind (grated). One saltspoonful of chopped Parsley. Cayenne Pepper to taste. Take the cooked heads of celery and cut into lengths of four inches ; be sure they are well drained and quite dry. Well mix the bread-crumbs with the seasoning, then dip the celery in a frying batter, then in the breadcrumbs ; if they are not well coated dip them in again, and fry to a light brown. Serve with fried parsley. 160. Celery (Stewed). Ingredients . A large head of Celery. Half a pint of Milk. One ounce of Butter. One dessertspoonful of Flour. Pepper. Sippets of Bread. Remove all the outside pieces from the celery. Pare the root carefully, but reserve all that is good ; cut it into quarters and then into three-inch lengths. Wash it well and throw it into cold water, let it come quickly to boiling-point, and boil for five minutes. Drain it, and put it with a little pepper to stew slowly in the milk until it is tender, which will be in about threequarters of an hour. Keep back two tablespoonfuls of the milk and mix this smoothly with the flour, and add it slowly to the celery, stirring all the time. Put in the butter and let it boil up. Taste to see whether it is nicely seasoned, if not add more pepper. Serve with toast cut in three-cornered pieces. 161. Celery Toast. Ingredients.