Braised Celery au Jus

Ingredients

• half a dozen heads of celery
• 2 peeled onions
• a bouquet-garni
• salt
• stock
• slices of bacon

Method

1. 1

   Prepare the celery and trim the best part.

2. 2

   Cut into pieces about 6 in. long, wash in several waters, and well brush.

3. 3

   Blanch for 5 minutes, refresh and drain.

4. 4

   Place the celery in a braising pan, with a bouquet-garni, 2 peeled onions, salt, and stock.

5. 5

   Cover with slices of bacon, let braise slowly until perfectly cooked, then drain the celery, and keep hot.

6. 6

   Reduce the stock with some rich gravy, skim well, and pour over the celery after it is dished up.

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 40. The excerpt below is the record exactly as published.

Braised Celery au Jus. Prepare half a dozen heads of celery and trim the best part. Cut into pieces about 6 in. long, wash in several waters, and well brush. Blanch for 5 minutes, refresh and drain. Place the celery in a braising pan, with a bouquet-garni, 2 peeled onions, salt, and stock. Cover with slices of bacon

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