Celery with White Sauce

Ingredients

• one head of celery
• a little veal broth
• add a little milk
• a little flour
• butter
• season lightly with salt and pepper

Method

1. 1

   Stew celery in salt water for ten minutes, drain, cover with veal broth, and stew until tender.

2. 2

   As broth boils away, add milk.

3. 3

   Thicken gravy with flour and butter, season, and pour over celery.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 331. The excerpt below is the record exactly as published.

wo heads of celery, trim them neatly, cutting off the decayed leaves and the green tops, and boil them in salt and water until nearly tender. Drain them and put them in a dish. Have ready in another saucepan a break- fast-cupful of good cream. Let it boil, with a piece of butter roUed in flour, till it is thick and smooth; then pour it over the celery, grate a little nutmeg over the top, and serve. Time to boil the celery, from three-quarters of an hour to one hour and a half. Sufficient for four persons. Probable cost, 2d. to 4d. per head. Celery, To Dress. — Cut off the end of the root, leaving the white part ; wash it very carefully, trim away all the decayed leaves and outer stalks, and if the root be very thick, split it into quarters. Send it to table in a celery glass half fiUed with cold water. Curl the top leaves by di-awing the point of a skewer through them, dividing them into strips about five inches from the top. Celery, To Fry. — Cold boiled celery -will answer for this purpose. Split three or four ieads, and dip the pieces into clarified butter, and fry them until they are lightly browned ; lay them 'on some blotting-paper for a minute to drain. off the fat, and pile them like sugar biscuits on a napkin. Garnish the dish prettily ■with parsley. They may be dipped in batter before frying, and served with melted butter, or with good brown sauce made with the gravy in which they were boiled. Time to fry, ten minutes. Probable cost, 2d. to 4d. per head. Sufficient for five or six persons. Celery, To Preserve througli the Winter. — Gather the celery on a fine dxy day before it is injured by the frost, cut off the leaves and roots, and lay it in a dry airy place for a few days till it is partially dried; then remove it to a cool cellar, where it will be quite secure from frost, and pack it up with sand, putting layers of celery and of sand alternately. Celery Vinegar. — Bruise an ounce of celery seed, put it into a quart bottle, which must be filled up with cold boiled vinegar, let it soak for three weeks, then strain, and bottle for use. A few drops are an agreeable addition to salads, &c. Probable cost, 6d. per pint. Celery, with White Sauce.— Prepare the celery as for stewing, let it stew in salt and water for ten minutes, then drain it, and just cover it with a Kttle veal broth ; stew it again till tender. As the Jjroth boils away, add a little milk. When the celery is sufficiently cooked, arrange it on a hot dish, thicken the gravy wit-h a little flour and butter, season it lightly with salt and pepper

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