Celery, Stewed (a la Crème)

Ingredients

• two heads of celery
• a breakfast-cupful of good cream
• a piece of butter rolled in flour
• grate a little nutmeg

Method

1. 1

   Wash and trim celery, boil in salt water until nearly tender.

2. 2

   Drain and place in a dish.

3. 3

   Boil cream with butter and flour until thick, pour over celery, and serve.

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.

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 with a table-spoonful of floirr in a saucepan, dilute it with the stock in which the celery was boiled. CEL ( 115 ) CHA lay the celery in it, let it boil for ten niinutes more, and serve as hot as possible. Time, three-quarters of an hour. Probable cost, 2d. to 4d. per head. Sufficient for six persons. Celery, Stewed (a la CrCme). — Wash very clean two heads of celery, trim them neatly, cutting off the decayed leaves and the green tops, and boil them in salt and water until nearly tender. Drain them and put them in a dish. Have ready in another saucepan a break- fast-cupful of good cream. Let it boil, with a piece of butter roUed in flour, till it is thick and smooth; then pour it over the celery, grate a little nutmeg

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