Celery, Stewed

Ingredients

• four heads of celery
• two ounces of butter
• a table-spoonful of flour
• some stock

Method

1. 1

   Wash and trim celery, cut into lengths, and parboil in salt water.

2. 2

   Drain and stew in stock.

3. 3

   Brown butter with flour, dilute with stock, add celery, and boil for ten more minutes.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 330. The excerpt below is the record exactly as published.

e table-spoonful of flour, and when it has browned a little, add a breakfast-cupful of good gravy. Season with salt and a little powdered mace. Time, half an hour. Probable cost, 2d. to 4d. per head. Sufficient for one small fowl. Celery Sauce (a quick way).— If celery sauce is wanted in a hurry, some good melted butter may be flavoured vrith a few drops of the essence of celery, and a little cream or new- milk, and a pinch of powdered mace, may be added. Time, ten minutes. Sufficient, five drops on a piece of sugar to a pint. Probable cost, 6d. per half pint. Celery Sauce, for Turkeys, Fowls, &C. — Slice the best part of four heads of young celery in smaU pieces, and boil them in salt and water for twenty minutes. Drain them, and put them into a clean saucepan, with suffi- cient veal broth or gravy to cover them, add a tea-spoonful of salt, a blade of mace, and stew all gently together until quite tender. Add two ounces of butter, and a dessert-spoonful of flour, and when this is quite smooth, stir in a cupful of good cream. Time, one horn-. Pro- bable cost, 2d. to 4d. per head. Sufficient for a couple of small fowls. If this sauce should be wanted richer, the yolks of two or three eggs may be added, but celery saiice is fre- quently spoilt by too much seasoning. Celery Soup. — Cut the white part of four heads of celery into pieces about an inch long, and put them into a saucepan with a pint of good white stock, two ounces of butter, a quarter of a pound of lean ham, and a lump of sugar. Let them boil for a quarter of an hour, put in with tliem three pints more of stock, a httle salt, and a blade of mace. Stew gently for an hour, then press the soup through a coarse sieve and add a breakfast-cupful of good cream ; let it get quite hot, and serve it imme- diately with toasted sippets. If liked this soup may be thickened with a little flour. Probable cost, lOd. per pint if cream be used. Sufficient for eight persons. Celery, Stewed. — Wash four heads of celery very clean, trim them neatly, cutting off the leaves and tops ; cut them into tliree-inch lengths, and tie them in small bundles, and par- boil them in sufficient salt and water to cover them. Drain and stew them, until tender, in some stock. Brown two ounces of butter

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