Celery Stew

Ingredients

• Two sticks of celery
• two ounces of butter
• the juice of half a small lemon
• two tablespoonfuls of new milk or cream
• half a tea-spoonful of flour
• nutmeg
• pepper
• salt

Method

1. 1

   Wash and dry the celery, cut into two-inch lengths.

2. 2

   Put into a saucepan with butter, lemon juice, and spices.

3. 3

   Stew gently for two hours, then dredge in flour and mix.

4. 4

   Add milk or cream, boil up, and serve immediately.

As published

This recipe was extracted from Soups, savouries, sweets, with a chapter on breads (1889) by Practical housewife, page 16. The excerpt below is the record exactly as published.

two ounces of butter, two eggs, * Her- baceous Seasoning,' lemon-rind, and nutmeg. Put the beans into a stewpan or earthen- ware stewpot, with a teaspoonful of salt and sufficient cold water to cover them. Simmer on a stove or in an oven till quite soft, when pass through a hair-sieve. Soak the bread in boiling water, and squeeze it dry in a cloth ; add this to the haricot-pulp, also the butter melted, the grated nutmeg and lemon, a little * Herbaceous Seasoning/ and two well-beaten eggs. Pour the mixture into a buttered mould, cover over the top with paper, steam slowly for half an hour, turn it * The dinner waitSf and we are tired J COWPER. 67 F 2 ENTRIES. * And having beans and crumbs and oil secured, * *The Spanish Gipsy/ out of the mould, and let it cool. When cold, brush it over with thin glaze. Garnish with parsley and beetroot cut in fanciful shapes. (relets pfauante* Two sticks of celery, two ounces of butter, the juice of half a small lemon, two table- spoonfuls of new milk or cream, half a tea- spoonful of flour, nutmeg, pepper

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