Baked Celery

Ingredients

• a couple of heads of Celery
• 1 table-spoonful of salt
• 1 breakfast-cupful of milk
• loz. of butter
• pepper and salt to taste
• an egg
• plenty of fine breadcrumbs

Method

1. 1

   Wash and trim the Celery, cut into small pieces about 1 inch long, and boil in water with salt for ten minutes.

2. 2

   Drain and return to the saucepan with milk, butter rolled in flour, pepper, and salt.

3. 3

   Let it get hot and simmer for three minutes.

4. 4

   Pour into a bowl and cool.

5. 5

   Beat an egg and stir it into the sauce.

6. 6

   Butter a flat pudding-dish, pour in the Celery, strew breadcrumbs over, cover, and bake for twenty minutes.

7. 7

   Uncover and let it brown.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 206. The excerpt below is the record exactly as published.

Baked Celery. — Well wash and trim a couple of heads of Celery. Cut them into small pieces about |in. long’, throw them into boiling water with 1 table-spoonful of salt, and boil for ten minutes, then drain them in a colander, and put back into the saucepan with 1 breakfast-cupful of milk, loz. of butter rolled in flour, pepper and salt to taste, and let them get quite hot ; let them simmer for three minutes, pour the whole into a bowl, and let it cool. When it is cold enough beat up an egg, and stir it into the sauce. Butter a flat pudding-dish, pour the Celery into it, strew plenty of fine breadcrumbs

Cook this with the app: pantry check, scaling, and the assistant.