Celery, Stewed (a la CrCme). — Wash
very clean two heads of celery, trim them
neatly, cutting off the decayed leaves and the
green tops, and boil them in salt and water until
nearly tender. Drain them and put them in a
dish. Have ready in another saucepan a break-
fast-cupful of good cream. Let it boil, with a
piece of butter roUed in flour, till it is thick and
smooth; then pour it over the celery, grate a
little nutmeg✪ Celery, Stewed (a la Crème) over the top, and serve. Time
to boil the celery, from three-quarters of an
hour to one hour and a half. Sufficient for four
persons. Probable cost, 2d. to 4d. per head.
Celery, To Dress. — Cut off the end of
the root, leaving the white part ; wash it very
carefully, trim away all the decayed leaves and
outer stalks, and if the root be very thick, split
it into quarters. Send it to table in a celery glass
half fiUed with cold water. Curl the top leaves
by di-awing the point of a skewer through
them, dividing them into strips about five
inches from the top.
Celery, To Fry. — Cold boiled celery -will
answer for this purpose. Split three or four
ieads, and dip the pieces into clarified butter,
and fry them until they are lightly browned ;
lay them 'on some blotting-paper for a minute
to drain. off the fat, and pile them like sugar
biscuits on a napkin. Garnish the dish prettily
■with parsley. They may be dipped in batter
before frying✪ Celery, To Fry, and served with melted butter,
or with good brown sauce made with the gravy
in which they were boiled. Time to fry, ten
minutes. Probable cost, 2d. to 4d. per head.
Sufficient for five or six persons.
Celery, To Preserve througli the
Winter. — Gather the celery on a fine dxy day
before it is injured by the frost, cut off the
leaves and roots, and lay it in a dry airy place
for a few days till it is partially dried; then
remove it to a cool cellar, where it will be quite
secure from frost, and pack it up with sand✪ Celery, To Preserve through the Winter,
putting layers of celery and of sand alternately.
Celery Vinegar. — Bruise an ounce of
celery seed✪ Celery Vinegar, put it into a quart bottle, which
must be filled up with cold boiled vinegar, let
it soak for three weeks, then strain, and bottle
for use. A few drops are an agreeable addition
to salads, &c. Probable cost, 6d. per pint.
Celery, with White Sauce.— Prepare
the celery as for stewing, let it stew in salt and
water for ten minutes, then drain it, and just
cover it with a Kttle veal broth ; stew it again
till tender. As the Jjroth boils away, add a little
milk. When the celery is sufficiently cooked,
arrange it on a hot dish, thicken the gravy wit-h
a little flour and butter, season it lightly with
salt and pepper, and pour it over the celery.
Time, one hour or more. Probable cost, 2d. to 4d.
per head. Sufficient, one head for two persons.
Chalybeate Water, Artificial (for
weakly constitutions that require iron). — Those
who cannot travel in search of fen-uginous
springs may very easUy prepare a supply at
Page 331 · 5 recipe records on this page
Presented as published in 1892. 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, Stewed (a la CrCme). — Wash very clean two heads of celery, trim them neatly, cutting off the decayed leaves and the green tops, and boil them in salt and water until nearly tender. Drain them and put them in a dish. Have ready in another saucepan a breakfast-cupful of good cream. Let it boil, with a piece of butter rolled in flour, till it is thick and smooth; then pour it over the celery, grate a little nutmeg over the top, and serve. Time to boil the celery, from three-quarters of an hour to one hour and a half. Sufficient for four persons. Probable cost, 2d. to 4d. per head.
Celery, To Dress. — Cut off the end of
the root, leaving the white part ; wash it very carefully, trim away all the decayed leaves and outer stalks, and if the root be very thick, split it into quarters. Send it to table in a celery glass half fiUed with cold water. Curl the top leaves by drawing the point of a skewer through them, dividing them into strips about five inches from the top.
Celery, To Fry. — Cold boiled celery will answer for this purpose. Split three or four heads, and dip the pieces into clarified butter, and fry them until they are lightly browned ; lay them on some blotting-paper for a minute to drain. off the fat, and pile them like sugar biscuits on a napkin. Garnish the dish prettily with parsley. They may be dipped in batter before frying, and served with melted butter, or with good brown sauce made with the gravy in which they were boiled. Time to fry, ten minutes. Probable cost, 2d. to 4d. per head. Sufficient for five or six persons.
Celery, To Preserve througli the
Winter. — Gather the celery on a fine dxy day before it is injured by the frost, cut off the leaves and roots, and lay it in a dry airy place for a few days till it is partially dried; then remove it to a cool cellar, where it will be quite secure from frost, and pack it up with sand, putting layers of celery and of sand alternately.
Celery Vinegar. — Bruise an ounce of celery seed, put it into a quart bottle, which must be filled up with cold boiled vinegar, let it soak for three weeks, then strain, and bottle for use. A few drops are an agreeable addition to salads, &c. Probable cost, 6d. per pint.
Celery, with White Sauce.— Prepare the celery as for stewing, let it stew in salt and water for ten minutes, then drain it, and just cover it with a little veal broth ; stew it again till tender. As the Jjroth boils away, add a little milk. When the celery is sufficiently cooked, arrange it on a hot dish, thicken the gravy with a little flour and butter, season it lightly with salt and pepper, and pour it over the celery. Time, one hour or more. Probable cost, 2d. to 4d. per head. Sufficient, one head for two persons.
Chalybeate Water, Artificial (for weakly constitutions that require iron). — Those who cannot travel in search of ferruginous springs may very easily prepare a supply at
Records on this page
Celery, Stewed (a la Crème)Celery with White SauceCelery, To FryCelery, To Preserve through the WinterCelery Vinegar