Celery with Gravy a la Bonne Femme. — Procure two
bunches of well-blanched Celery, and if there should be four
heads in each bunch reserve two for table Celery, as hors-
d’oeuvres. Pare the outer branches, and clean thoroughly,
cutting off the hard and green leaves ; then cut them into
equal lengths, blanch them in boiling water for five minutes,
drain, and add ^ pint of broth to the water. Put the Celery
with a gill of white roux in a saute-pan, and season with 1
pinch of salt, twelve whole peppers, and j pinch of nutmeg.
When the Celery is sufficiently cooked, or after twenty-five
minutes, finish the sauce with a gill of clear gravy or |oz. of
butter. Place the Celery on a hot dish, pour the sauce over,
and serve.
Celery with Half-Glaze. Wash and trim eight or ten heads
of Celery, cut them into lengths of 5in. or Gin. each, and
trim their roots to a point (see Fig. 397). Wash them
thoroughly in several waters, and put them into boiling salted
water✪ Celery with Half-Glaze ; then drain them, and dip into fresh water. Line a
Fig. 397. Glazed Celery.
Celery au Jus. — Cut a head of Celery into pieces about 4in.
long, wash these well, put them into a saucepan of water,
and parboil them. Take them out, drain them, put into
another saucepan with a small quantity of oil, and toss
them over the fire for a few minutes. Add a large tomato
cut in slices, pour over sufficient beef or mutton gravy to
moisten✪ Celery au Jus, and simmer gently at the side of the fire until the
whole is quite done. Take out the pieces of Celery, put
them on a dish, pour over the sauce through a fine sieve,
and serve.
Celery and Onion Soup. — Cut four heads of Celery into
pieces about 2in. long ; wash them thoroughly free from
grit, and boil them for about ten minutes. Take them out,
drain, put them into another saucepan with Jib. of onions
cut in slices, and add a little each of chervil and tarragon,
1 pinch of salt, a small quantity of sugar, and the required
quantity of rich stock✪ Celery and Onion Soup. Put the saucepan on the fire, and
boil gently until the Celery is quite done ; then pour the
soup into a tureen, and serve very hot.
Celery with Ox-marrow. — Wash and trim ten heads of
Celery, cut them into 7in. lengths, and put them in boiling
water for ten minutes to blanch ; then drain them, put them
into a stewpan, cover with a white stock, and let them boil
g-ently until they are tender. Drain again, put them on some
thin slices of toasted bread on a dish, with four large pieces
of boiled marrow round, and pour over 1 pint of good brown
sauce✪ Celery with Ox-marrow. Previously reduce the sauce with J pint of the stock
in which the Celery was stewed, adding a little sugar to
season it.
Celery Puree. — Prepare half-a-dozen heads of Celery as for
Celery with Gravy, drain and wipe them, and cut into
small pieces ; put these in a glazing-pan with an equal quan-
tity of bechamel sauce ; reduce this well, and then pass all
through a sieve by rubbing with the back of a spoon. Add
loz. of butter and 1 teacupful of double cream to the puree,
with salt and pepper to taste✪ Celery Puree.
Celery Salad. — (1) Pare off the green stalks from one or two
heads of Celery, trim the roots, and cut them into short shreds ;
wash these thoroughly in cold water, lift them up with the
hands, and drain in a cloth. When well drained, place the
Celery in a salad-bowl, and season with 1 pinch of salt, J
pinch of pepper✪ Celery Salad, and 1J salad-spoonfuls each of vinegar and
oil. Mix well, and serve.
Page 210 · 7 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Celery with Gravy a la Bonne Femme. — Procure two bunches of well-blanched Celery, and if there should be four heads in each bunch reserve two for table Celery, as hors d'oeuvres. Pare the outer branches, and clean thoroughly, cutting off the hard and green leaves ; then cut them into equal lengths, blanch them in boiling water for five minutes, drain, and add ^ pint of broth to the water. Put the Celery with a gill of white roux in a saute-pan, and season with 1 pinch of salt, twelve whole peppers, and j pinch of nutmeg. When the Celery is sufficiently cooked, or after twenty-five minutes, finish the sauce with a gill of clear gravy or |oz. of butter. Place the Celery on a hot dish, pour the sauce over, and serve.
Celery with Half-Glaze. Wash and trim eight or ten heads of Celery, cut them into lengths of 5in. or Gin. each, and trim their roots to a point (see Fig. 397). Wash them thoroughly in several waters, and put them into boiling salted water ; then drain them, and dip into fresh water. Line a
Fig. 397. Glazed Celery.
Celery au Jus. — Cut a head of Celery into pieces about 4in. long, wash these well, put them into a saucepan of water, and parboil them. Take them out, drain them, put into another saucepan with a small quantity of oil, and toss them over the fire for a few minutes. Add a large tomato cut in slices, pour over sufficient beef or mutton gravy to moisten, and simmer gently at the side of the fire until the whole is quite done. Take out the pieces of Celery, put them on a dish, pour over the sauce through a fine sieve, and serve.
Celery and Onion Soup. — Cut four heads of Celery into pieces about 2in. long ; wash them thoroughly free from grit, and boil them for about ten minutes. Take them out, drain, put them into another saucepan with Jib. of onions cut in slices, and add a little each of chervil and tarragon, 1 pinch of salt, a small quantity of sugar, and the required quantity of rich stock. Put the saucepan on the fire, and boil gently until the Celery is quite done ; then pour the soup into a tureen, and serve very hot.
Celery with Ox-marrow. — Wash and trim ten heads of Celery, cut them into 7in. lengths, and put them in boiling water for ten minutes to blanch ; then drain them, put them into a stewpan, cover with a white stock, and let them boil g-ently until they are tender. Drain again, put them on some thin slices of toasted bread on a dish, with four large pieces of boiled marrow round, and pour over 1 pint of good brown sauce. Previously reduce the sauce with J pint of the stock in which the Celery was stewed, adding a little sugar to season it.
Celery Puree. — Prepare half-a-dozen heads of Celery as for Celery with Gravy, drain and wipe them, and cut into small pieces ; put these in a glazing-pan with an equal quantity of bechamel sauce ; reduce this well, and then pass all through a sieve by rubbing with the back of a spoon. Add loz. of butter and 1 teacupful of double cream to the puree, with salt and pepper to taste.
Celery Salad. — (1) Pare off the green stalks from one or two heads of Celery, trim the roots, and cut them into short shreds ; wash these thoroughly in cold water, lift them up with the hands, and drain in a cloth. When well drained, place the Celery in a salad-bowl, and season with 1 pinch of salt, J pinch of pepper, and 1J salad-spoonfuls each of vinegar and oil. Mix well, and serve.
Records on this page
Celery with Half-GlazeCelery au JusCelery and Onion SoupCelery Salad with Mayonnaise DressingCelery with Ox-marrowCelery PureeCelery Salad