Celery, Stewed

Ingredients

• six heads of fresh celery
• three gills of broth
• two gills of water
• one gill of stock-pot fat
• one small carrot
• one small onion
• one pinch of salt
• one small pinch of pepper
• a bit of butter the size of a walnut
• a few drops of vinegar or a squeeze of lemon

Method

1. 1

   Wash and trim celery, boil until tender, then squeeze out excess water.

2. 2

   Place in a stewpan with veal broth and simmer.

3. 3

   Thicken sauce with butter and flour, add vinegar or lemon, and serve.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 112. The excerpt below is the record exactly as published.

Celery, Stewed. — Wash and trim off the outer leaves, put it on to boil ; when it is tender, take it out and squeeze it well ; then place it in a stewpan with some good veal broth, and simmer it over a gentle fire. When reduced enough, thicken the sauce with a bit of butter the size of a walnut rolled in flour ; add a few drops of vinegar or a squeeze of lemon, and serve. Celery with Gravy. — Take six heads of fresh celery, cut ofl" the tops, leaving each head six inches long, trim the outside leaves and cut the roots to a point ; wash, then blanch them for ten minutes in boiling water, cool, and wash them again ; carefully tie the heads together in two bundles, and put them in a stewpan with three gills of broth, two gills of water, one gill of stock-pot fat or clean dripping, one faggot, one small carrot, say two ounces, one small onion, say two ounces, one pinch of salt, and one small pinch of pepper

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