Braised Celery

Ingredients

• 6 heads of celery
• 2 oz. of butter
• a sliced carrot
• a sliced onion
• two or three slices of bacon
• ½ pint of brown sauce
• a gill of stock
• season with mignonette pepper
• salt if found necessary

Method

1. 1

   Trim and wash celery, cut into pieces.

2. 2

   Melt butter, fry carrot, onion, and bacon.

3. 3

   Add celery, cover, and bake for 15 minutes.

4. 4

   Add sauce and stock, season, and cook gently for 1.5 hours.

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 38. The excerpt below is the record exactly as published.

braised celery into 2-in. pieces, dip them into a light and smooth frying batter, so as to completely coat each piece, and drop into very hot frying fat. Fry to a golden brown, take up, and drain. Dish up and serve. Braised Celery. Trim 6 heads of celery, parifig off the root portion, and cutting away the green tops and outer leaves — the latter can be advantageously used for flavouring stock, and should not be thrown away. Cut each celery head into three, and split each piece dowxr the centre lengthways. Wash them thoroughly in cold water, containing a little salt, then blanch them in salted water and put them to drain. Melt 2 oz. of butter in a braising .pan, or an ordinary stew- pan, put in a sliced carrot, a sliced onion, and two or three slices of bacon. Fry these a little, then lay in F 82 HOW TO COOK VEGETABLES. the celery, cover the pan with its lid, and place it in a hot oven for 15 minutes ; then pour off the fat, add £ pint of brown sauce and a gill of stock. Season the celery with mignonette pepper and salt if found necessary

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