Braised Celery
From Mrs. Roundell's Practical cookery book, 1898
Serves 4
Braising is the important part.
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 234. The excerpt below is the record exactly as published.
Braised Celery. — Trim, blanch, wash, and drain the Celery as before. Melt an ounce of butter in a stewpan. Cover the bottom closely with sliced vegetables of all sorts. Place the Celery upon this carpet, covering it with a buttered pajser. Put the cover on the pan, and fry all gently for fifteen minutes. Then add a pint and a half of stock
Cook this with the app: pantry check, scaling, and the assistant.