Celery au Jus

Ingredients

• four stalks of celery
• one-half a cup of gravy
• one-half a cup of brown sauce
• the juice of one-half a lemon
• an ounce of butter
• season with salt
• season with pepper

Method

1. 1

   Clean and peel the celery, split each stalk, cook in water until tender, then drain.

2. 2

   Heat gravy and brown sauce, add lemon juice and butter, season, and simmer celery in this sauce for ten minutes.

3. 3

   Arrange in a dish and pour sauce over.

As published

This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 45. The excerpt below is the record exactly as published.

CELERY AU JUS ^ Clean and peel four stalks of celery, each about four inches long. Split each in two or four pieces, cook in water until tender, and then drain. Heat one-half a cup of gravy and one-half a cup of brown sauce, add the juice of one-half a lemon and an ounce of butter, season with salt

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