Celery, Boiled

Ingredients

• one head of celery
• a little salt

Method

1. 1

   Wash the celery, cut off the outer leaves, and lay them in small bunches.

2. 2

   Boil gently until tender, then drain and place on toast dipped in the liquid.

3. 3

   Pour over melted butter and serve.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 329. The excerpt below is the record exactly as published.

Celery, Boiled. — Have ready a saucepan of boihng water, with a little salt in it. Wash the celery carefully. Cut off the outer leaves, make the stalks even, and lay them in small bunches. Throw these into the water, and let them boil gently until tender, leaving the saucepan uncovered. "When done, drain, and place them on a piece of toast which has been dipped in the liquid. Pour over them a little good melted butter, and serve. Time : young celery, three-quarters of an hour ; old, one hour and a half. Probable cost, 2d. to 4d. pear head. Sufficient, one head for two persons. Celery, Essence of. — Put an ounce of pounded celery seed into a bottle, and pour over it half a pint of spirits of wine, white wine, or brandy. Let this infuse for three weeks, then strain and bottle for use. 'When wanted, put a few drops upon a lump of sugar, and throw it into the pan, and the flavour will immediately diifuse itself throughout. This is a pleasant addition to salads. Four or five drops on a small lump of sugar will be sufficient for a pint. Probable cost, '2d., exclusive of the spirit. Celery for Flavouring.— The outside dark leaves of celery should never be thrown away, as they may always be used for flavour- ing soups, sauces, and gravies. If a tea-spoon- ful of celery seed be bruised and tied in a little piece of muslin, then throwTi into the stock pot, it will impart as much flavour as two heads of fresh celery. Celery seed for flavouring is sold in penny packets. Sufficient, one penny packet for two quarts. Celery Garnishing.— Cut the tops off two heads of celery, leaving each head about eight inches long. Point the roots, and put them in boiling water for eight or ten minutes. Tie them together, and put them in a saucepan ; cover them with good stock, and add a table- sj)Oonful of pot fat, one carrot, one onion, stuck with two cloves, a little salt and pepper, and a bay-leaf. Close the saucepan, and let the con- tents simmer gently for an hour and a half, then drain the celery and arrange it roimd a dish of boiled fowls, &c. Probable cost, 2d. or 4d. per head. This quantity will be sufficient for a small dish of fowls. Celery, Puree of. — Wash thoroughly four heads of fresh white celery, cut them into small pieces, and put them in a stewpan, with an onion sliced, and a quarter of a pomid of butter. Let them simmer very gently till tender, then add a quarter of a pound of flour mixed smoothly with a pint of milk. Let this boil up, then pass the whole through a tine sieve, season with salt, pepper, and a little piece of sugar, and add some butter and very thick cream to the puree. Serve in the middle of a dish, with cutlets, &c., round. Time for young celery, thi-ee-quarters of an horn- ; if old, one hour and a haK. Probable cost, 2d. to 4d. per head. Celery Salad. — Cut blanched celery very small. Be careful that it is perfectly dry, and do not prepare it untH two or three minutes be- fore it is to be used. Pour over it a Mayon- naiso sauce {see Mayonnaise) and garnish with green celery leaves. Time, a few minutes. Probable cost, *d. to 4d. per head. Sufficient, one head for two persons. Celery Sauce.— Cut the white part of two heads of celery

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