Celery with Ox-marrow
From The encyclopædia of practical cookery, 1890
Serves 2
Presented as published in 1890. 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 The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 210. The excerpt below is the record exactly as published.
Celery with Ox-marrow. — Wash and trim ten heads of Celery, cut them into 7in. lengths, and put them in boiling water for ten minutes to blanch ; then drain them, put them into a stewpan, cover with a white stock, and let them boil g-ently until they are tender. Drain again, put them on some thin slices of toasted bread on a dish, with four large pieces of boiled marrow round, and pour over 1 pint of good brown sauce
Cook this with the app: pantry check, scaling, and the assistant.