This vegetable is extremely good dressed like sea-kale, and served
on a toast with rich melted butter. Let it be freshly dug, wash it
with great nicety, trim the ends, take off the coarse outer-leaves, cut
the roots of equal length, tie them in bunches, and boil them in
plenty of water, with the usual proportion of salt, from twenty to
thirty minutes.
20 to 30 minutes.
STEWED CELERY.
Cut five or six fine roots of celery to the length of the inside of
the dish in which they are to be served ; free them from all the
coarser leaves, and from the green tops, trim the root ends neatly,
and wash the vegetable in several waters until it is as clean as pos-
sible ; then, either boil it tender with a little salt, and a bit of fresh
butter the size of a walnut, in just sufficient water to cover it quitq
842
MODERN COOKERY*
[chap. xyii.
drain it well, arrange it on a very hot dish; and pour a thick
1 bechamel , or white sauce over it ; or stew it in broth or common
stock, and serve it with very rich, thickened, Espagnole or brown
gravy. It has a higher flavour when partially stewed in the sauce,
after being drained thoroughly from the broth. Unless very large
and old, it will be done in from twenty- five to thirty minutes, but ii
not quite tender, longer time must be allowed for it. A cheap and
expeditious method of preparing this dish is to slice the celery, to
simmer it until soft in as much good broth as will only just cover it,
and to add a thickening of flour and butter, or arrow-root, with some
salt, pepper, and a small cupful of cream✪ Stewed Celery.
25 to 30 minutes, or more.
STEWED ONIONS*
Strip the outer skin from four or five fine Portugal onions✪ Stewed Onions, and
trim the ends, but without cutting into the vegetable ; arrange
them in a saucepan of sufficient size to contain them all in one layer i
just cover them with good beef or veal gravy, and stew them very
gently indeed for a couple of hours : they should be tender quite
through, but should not be allowed to fall to pieces. When large,
but not mild onions are used, they should be first boiled for half an
hour in plenty of water, then drained from it, and put into boiling
gravy : strong, well-flavoured broth of veal or beef, is sometimes
substituted for this, and with the addition of a little catsup, spice,
and thickening, answers very well. The savour of this dish is
heightened by flouring lightly and frying the onions of a pale brown
before they are stewed.
Portugal onions, 4 or 5 (if fried, 15 to 20 minutes) ; broth or
gravy, 1 to 1 \ pint : nearly or quite 2 hours.
Ohs. — When the quantity of gravy is considered too much, the
onions may be only half covered, and turned when the under side is
tender, but longer time must then be allowed for stewing them
STEWED CHESTNUTS. ✪ Stewed Chestnuts
Page 310 · 4 recipe records on this page
Presented as published in 1884. 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
This vegetable is extremely good dressed like sea-kale, and served on a toast with rich melted butter. Let it be freshly dug, wash it with great nicety, trim the ends, take off the coarse outer-leaves, cut the roots of equal length, tie them in bunches, and boil them in plenty of water, with the usual proportion of salt, from twenty to thirty minutes.
20 to 30 minutes.
STEWED CELERY.
Cut five or six fine roots of celery to the length of the inside of the dish in which they are to be served ; free them from all the coarser leaves, and from the green tops, trim the root ends neatly, and wash the vegetable in several waters until it is as clean as possible ; then, either boil it tender with a little salt, and a bit of fresh butter the size of a walnut, in just sufficient water to cover it quite
[chap. xyii.
drain it well, arrange it on a very hot dish; and pour a thick 1 bechamel , or white sauce over it ; or stew it in broth or common stock, and serve it with very rich, thickened, Espagnole or brown gravy. It has a higher flavour when partially stewed in the sauce, after being drained thoroughly from the broth. Unless very large and old, it will be done in from twenty- five to thirty minutes, but ii not quite tender, longer time must be allowed for it. A cheap and expeditious method of preparing this dish is to slice the celery, to simmer it until soft in as much good broth as will only just cover it, and to add a thickening of flour and butter, or arrow-root, with some salt, pepper, and a small cupful of cream.
25 to 30 minutes, or more.
STEWED ONIONS*
Strip the outer skin from four or five fine Portugal onions, and trim the ends, but without cutting into the vegetable ; arrange them in a saucepan of sufficient size to contain them all in one layer i just cover them with good beef or veal gravy, and stew them very gently indeed for a couple of hours : they should be tender quite through, but should not be allowed to fall to pieces. When large, but not mild onions are used, they should be first boiled for half an hour in plenty of water, then drained from it, and put into boiling gravy : strong, well-flavoured broth of veal or beef, is sometimes substituted for this, and with the addition of a little catsup, spice, and thickening, answers very well. The savour of this dish is heightened by flouring lightly and frying the onions of a pale brown before they are stewed.
Portugal onions, 4 or 5 (if fried, 15 to 20 minutes) ; broth or gravy, 1 to 1 \ pint : nearly or quite 2 hours.
Ohs. — When the quantity of gravy is considered too much, the onions may be only half covered, and turned when the under side is tender, but longer time must then be allowed for stewing them
STEWED CHESTNUTS.
Records on this page
Stewed CeleryStewed OnionsStewed OnionsStewed Chestnuts