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Celery with Beef Marrow
From Practical household cookery, 1891
Serves 6
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 163. The excerpt below is the record exactly as published.
CELERY WITH BEEF MARROW. Select six heads of fresh celery, trim the outside leaves, cut the roots to a point and the green parts straight, leaving each head ahout six inches long; then cut these lengthwise, in halves, and wash well Blanch in boiling water for ten minutes, and immerse in cold water. When properly drained, put them carefully in a stewpan with a pint and a half of good broth; season with salt and pepper; simmer gently for about an hour; when well glazed, dish up on a hot disk Have ready about two ounces of beef marrow boiled for four minutes in salt water; add it to the glaze in the stewpan; toss it and mash it well ; squeeze the juice of half a lemon ; toss again ; then pour it over the celery, and serva 746. CELERY AU GRATIN. Trim, cut in halves, and blanch six heads of celery as in the foregoing, then braize it in broth, properly seasoned, for an hour ; after which, dish it up as before, but without marrow and lemon -juice; sprinkle the top with grated cheese, put the dish in the oven to get brown ; then pour a gill of good gravy over, and serve. 747. CELERY WITH GRAVY. Trim as in the foregoing and blanch for ten minutes six whole heads of celery, then immerse them in cold water, drain, and put them in a stewpan with a pint and a half of broth and an ounce of butter
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