Cassell's dictionary of cookery

Celery Salad. — Cut blanched celery very small. Be careful that it is perfectly dry, and do not prepare it until two or three minutes before it is to be used. Pour over it a Mayonnaise sauce {see Mayonnaise) and garnish with green celery leaves. Time, a few minutes. Probable cost, *d. to 4d. per head. Sufficient, one head for two persons. Celery Sauce.— Cut the white part of two heads of celery into pieces about one inch and a half long. Put two ounces of butter into a saucepan, and when it is melted, throw in the celery, and shake it in the pan until it is quite tender. Mix in very smoothly a large table-spoonful of flour, and when it has browned a little, add a breakfast-cupful of good gravy. Season with salt and a little powdered mace. Time, half an hour. Probable cost, 2d. to 4d. per head. Sufficient for one small fowl. Celery Sauce (a quick way).— If celery sauce is wanted in a hurry, some good melted butter may be flavoured with a few drops of the essence of celery, and a little cream or newmilk, and a pinch of powdered mace, may be added. Time, ten minutes. Sufficient, five drops on a piece of sugar to a pint. Probable cost, 6d. per half pint. Celery Sauce, for Turkeys, Fowls, &C. — Slice the best part of four heads of young celery in small pieces, and boil them in salt and water for twenty minutes. Drain them, and put them into a clean saucepan, with sufficient veal broth or gravy to cover them, add a tea-spoonful of salt, a blade of mace, and stew all gently together until quite tender. Add two ounces of butter, and a dessert-spoonful of flour, and when this is quite smooth, stir in a cupful of good cream. Time, one hour. Probable cost, 2d. to 4d. per head. Sufficient for a couple of small fowls. If this sauce should be wanted richer, the yolks of two or three eggs may be added, but celery sauce is frequently spoilt by too much seasoning. Celery Soup. — Cut the white part of four heads of celery into pieces about an inch long, and put them into a saucepan with a pint of good white stock, two ounces of butter, a quarter of a pound of lean ham, and a lump of sugar. Let them boil for a quarter of an hour, put in with them three pints more of stock, a little salt, and a blade of mace. Stew gently for an hour, then press the soup through a coarse sieve and add a breakfast-cupful of good cream ; let it get quite hot, and serve it immediately with toasted sippets. If liked this soup may be thickened with a little flour. Probable cost, lOd. per pint if cream be used. Sufficient for eight persons. Celery, Stewed. — Wash four heads of celery very clean, trim them neatly, cutting off the leaves and tops; cut them into three-inch lengths, and tie them in small bundles, and parboil them in sufficient salt and water to cover them. Drain and stew them, until tender, in some stock. Brown two ounces of butter with a table-spoonful of flour in a saucepan, dilute it with the stock in which the celery was boiled. CEL ( 115 ) CHA lay the celery in it, let it boil for ten minutes more, and serve as hot as possible. Time, three-quarters of an hour. Probable cost, 2d. to 4d. per head. Sufficient for six persons.