Braised Celery
From The encyclopædia of practical cookery, 1890
Serves 4
Presented as published in 1890. 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 The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 207. The excerpt below is the record exactly as published.
Braised Celery. — Take a few heads of Celery and trim each stick, leaving only the white part; then tie them in bundles and parboil for about ten minutes, next throwing them into cold water. Take them out after a few minutes, drain them upon a sieve, afterwards place them in a stewpan with some white stock, and let them simmer gently for about an hour. When done, drain them upon a napkin, and dish up upon croutons of fried bread. Pour some good brown sauce, to which has been added a little chicken glaze
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