Celery, to Stew

Ingredients

• 4 heads
• 1 oz. of butter
• 1 tablespoonful of flour
• pepper
• salt

Method

1. 1

   Take off the outer leaves of the celery and wash well.

2. 2

   Cut them into short lengths, and boil them till tender.

3. 3

   Lift them out and drain, and put back in the saucepan.

4. 4

   Cover them with good brown stock or gravy, pepper and salt to taste.

5. 5

   Thicken with butter and flour.

6. 6

   Stew gently for fifteen minutes, and serve in the gravy.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 47. The excerpt below is the record exactly as published.

Celery, to Stew. Take off the outer leaves of 4 heads and wash well. Cut them into short lengths, and boil them till tender. Lift them out and drain, and put back in the saucepan. Cover them with good brown stock or gravy, pepper and salt to taste. Thicken with 1 oz. of butter and 1 tablespoonful of flour

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