Celery Stuffing

Ingredients

• Celery, 3 large stalks
• Salt and pepper
• Melted butter, 2 tablespoons
• Chopped parsley, 2 teaspoons
• Bread crumbs, 2 tablespoons
• Onion juice
• Paprika
• Egg, 1
• Powdered herbs, 1 teaspoon

Method

1. 1

   Wash celery and cook till tender.

2. 2

   Chop fine and mix with remaining ingredients.

3. 3

   Mix well and use for poultry stuffing.

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 101. The excerpt below is the record exactly as published.

CELERY STUFFING. Celery, 3 large stalks. Salt and pepper. .Mrltcd butter, 2 tablespoons. Chopped parsley, 2 teaspoons. Bread crumbs, 2 tablespoons. Onion juice. Paprika. Egg, 1. Powdered herbs, 1 teaspoon. Wash celery and cook till tender. Chop tine and mix with re- maining ingredients. Mix \vrll and use for poultry stuffing. 220 MEAT, POULTRY AND ENTREES. CHESTNUT STUFFING (1). Chestnuts, 40. Chopped olives, 1 teaspoon. Suet, 4 ounces. Onion, 1. Bread crumbs, 2 tablespoons. Mushrooms, 4. Chopped parsley, 1 tablespoon. Salt and pepper. Nutmeg. Stock. Slit, bake, peel and chop chestnuts, add finely chopped suet, crumbs, seasoning, parsley, olives, chopped onion and mushrooms and moisten all with a little stock. CHESTNUT STUFFING (2). Chestnuts, 30. Butter, 2 tablespoons. Stock. Brown sauce, 3 tablespoons. Bacon or ham, 3 ounces. Salt and pepper. Slit and blanch chestnuts and boil till tender in a little stock, drain, chop fine and mix with bacon or ham, chopped fine. Add butter and brown sauce and pound all till smooth. Season to taste. APPLE STUFFING. Tart apples, 3. Butter, 1 heaping tablespoon. Onion, 1. Sugar, 1 teaspoon. Celery, 1 stalk. Pepper and salt. Parsley, 1 teaspoon. Sage, 1 teaspoon. Bread crumbs, 1% cups. Cream, 1 gill. Pare and core apples and put through meat grinder with onion, celery and parsley. Mix all together with bread crumbs, add butter and seasoning. Moisten all with cream. Use for stuffing for goose and turkey. ONION STUFFING. Bread crumbs, 1 cup. Spanish onions, 2. Melted butter, 1 tablespoon. Egg yolk, 1. Sage, a pinch. Pepper and salt. Paprika. Parboil onions for 10 minutes in boiling salted water, drain and chop. Add to crumbs wdth butter, sage and seasoning. Bind to- gether with beaten yolk. Use for roast pork stuffing. MEAT, POULTRY AND ENTREES. 221 OYSTER STUFFING. Bread crumbs, ll/2 cups. Salt and pepper. Chopped parsley, 1 tablespoon. Chopped celery, 1 tablespoon. Butter, 3 tablespoons. Egg, 1. Onion, 1. Oysters, 3 dozen. Milk. Mix all well together, chopping onion and oysters coarsely and beating egg before adding. Use milk enough to moisten well. PRUNE STUFFING. Prunes, y± pound. Salt, 1 teaspoon. Rice, 1 cup. Chestnuts, 12. Soak prunes over night in cold water, drain, cover with boiliny water and simmer till tender. "Wash rice, add prune juice and enough water to make 3 cups of liquid in all, season with salt and cook about 20 minutes, or until rice is tender. Add prunes, stoned and cut in pieces, and chestnuts blanched and cut in pieces. Use as stuffing for goose. MUSHROOM STUFFING. Mushrooms, 14 pound. Lemon juice. Butter, 2 tablespoons. Bread crumbs, 14 pound. Onion, 1. Egg yolks, 2. Bacon, 2 ounces. Salt and pepper. Peel, trim, and drop fresh mushrooms into cold water. Put into saucepan with tiny bit of water, add butter, lemon juice, onion, and bacon, chopped. Cook very gently until tender, strain, chop fine and add to bread crumbs, add yolks of eggs, and mushroom liquor to moisten, not too wet. Season well. SQUASH CROQUETTES. Squash, 1 pint. Melted butter, 1 tablespoon

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