Celery with Marrow

Ingredients

• a bunch of celery
• a little salt
• several branches of parsley
• three cloves
• three pepper-corns
• two bay-leaves
• two branches of thyme
• a clove of garlic
• the juice of a lemon
• consomme (stock, Art. 1)
• a glass of sherry
• a buttered paper

Method

1. 1

   Remove green leaves from celery, scrape roots, cut into pieces, wash, and boil in salted water for ten minutes.

2. 2

   Place in cold water.

3. 3

   Cover saucepan bottom with pork, onion, carrot, parsley, cloves, pepper-corns, bay-leaves, thyme, and garlic.

4. 4

   Put celery on top, cover with consomme, add lemon juice, and place buttered paper on top.

5. 5

   Simmer gently for an hour and a half.

6. 6

   Heat Spanish sauce with sherry, pour over celery, and add soaked and boiled beef marrow cut into pieces.

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 63. The excerpt below is the record exactly as published.

Celery with Marrow. Remove the green leaves from a bunch of celery, scrape the roots, cut the celery in pieces of about five inches long, wash them well, and put them in a saucepan, with plenty of water, and a little salt, and boil them ten minutes. Then put them in cold water for a moment. Cover the bottom of a saucepan with thin pieces of pork, a sliced onion and carrot, and several branches of parsley, inclosing three cloves, three pepper-corns, two bay-leaves, two branches of thyme, a clove of garlic, and tie all together, and then put your celery on top, nearly cover with consomme" (stock, Art. 1), add the juice of a lemon, and place a buttered paper on top. Simmer gently for an hour and a half. Heat half a pint of Spanish sauce (Art. 80), with a glass of sherry

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