Celery with Gravy

Ingredients

• six heads of Celery
• one small carrot
• one small onion
• one bunch of sweet herbs and parsley
• 1 gill of stockpot fat
• 2 gills of water
• 3 gills of broth
• 1 table-spoonful of butter
• 1 table-spoonful of flour

Method

1. 1

   Trim and blanch celery, tie in bundles.

2. 2

   Simmer with carrot, onion, herbs, stockpot fat, water, and broth for two hours.

3. 3

   Drain celery, prepare gravy with butter and flour, add stock, strain, and pour over celery.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 209. The excerpt below is the record exactly as published.

Celery with Gravy. — Cut off the tops of six heads of Celery, leaving each head 6in. long, trim the outside leaves, and cut the roots to a point. When well washed, put them for ten minutes in boiling water to blanch them, and when they are cool rinse them in cold water. Tie the heads in two bundles, put them in a stewpan with one small carrot, one small onion, one bunch of sweet herbs and parsley, a pinch each of salt and pepper, 1 gill of stockpot fat, 2 gills of water, and 3 gills of broth ; cover some paper over the top, put the lid on, and let it simmer for two hours. When done, take the heads of Celery out very carefully, drain them, and arrange on a dish : three heads at the bottom, then two, and then one. Put 1 table-spoonful of butter and 1 table-spoonful of flour

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