Celery with White Sauce

Ingredients

• 2 ozs. of butter
• a table-spoonful of flour
• a little veal broth
• salt
• pepper

Method

1. 1

   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 little veal broth; stew it again till tender.

2. 2

   As the broth boils away, add a little milk.

3. 3

   When the celery is sufficiently cooked, arrange it on a hot dish, thicken the gravy with a little flour and butter, season it lightly with salt and pepper, and pour it over the celery.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 466. The excerpt below is the record exactly as published.

Celery with White Sauce VEGETABLES Cucumbers, Stuffed of flour in a saucepan, dilute it with the stock in which the celery was boiled, lay the celery in it, let it boil for ten minutes more, and serve as hot as possible. Time, three-quar- ters of an hour. 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 little veal broth ; stew it again till tender. As the broth boils away, add a little milk. When the celery is sufficiently cooked, arrange it on a hot dish, thicken the gravy with a little flour and butter, season it lightly with salt and pepper, and pour it over the celery. Time, one hour or more. Corn, Green, Boiled. — Green corn is too often spoiled by being left too long in the water. Very young corn will cook in ten minutes, and any that is not tender in twenty minutes is too hard to be eaten at all. Husk the corn, remove the silk, and cut out all imperfect places. Put the ears into an iron pot, fill it with boiling water, cover the pot closely, and boil fifteen minutes. Corn is very de- licious if boiled in the inside husk, removing it before serving. It can Ije loosened to remove the silk and drawn up again. Corn, Dried. — Soak a day in luke- warm water ; keep the water in which it is soaked ; two hours before dinner put the corn and water in a saucepan over the fire and let cook slowly but steadily until tender. A little cream added to the milk, butter, pepper, and salt is desirable, and a teaspoonful of sugar will give flavor. Corn, Fried. — Cut the corn off the cob, taking care not to bring off any of the husk with it, and to have the grains as separate as possible. Fry in a little butter — just enough to keep it from sticking to the pan ; stir very often. When nicely browned, add salt and pepper, and a little rich cream. Do not set it near the stove after the cream is added, as it will be apt to turn. This makes a nice din- ner or breakfast dish. Corn, Stewed. — Choose well -filled but tender ears. Cut from the cob with two cuts to the grain, also mak- ing an incision lengthwise of the ear ; it can then be removed from the cob without the skin. Put the cobs on to boil in a stewpan, covering them with water. When well cooked, hav- ing boiled about twenty minutes, take them out, and into the water in which they were boiled put the corn. When sufficiently stewed (only a few minutes are required), season with pepper, salt, cream, and butter, adding a little sugar, if preferred very sweet. This recipe may be relied upon as a pe- culiarly excellent one, the sweetness of the corn being unsurpassed when the directions are exactly followed. It originated in the valley of Vir- ginia. Cranberries. See Fruits. Cucumbers make a nice relish if sliced the long way, and fried as you do squash or egg-plant. Cucumbers, Raw. — Peel and cut in slices and lay them in ice -water for one hour. Drain off the water, and serve them with a dressing of oil and vinegar, pepper, salt, and slices of onion. See also Salads. Cucumbers, Stewed. — Pare them, and cut into thick slices ; put them into a saucepan, with a minced shallot and a little water, and let them stew for fifteen minutes ; pour off the water, stir in a little flour, butter, salt, and pepper; let it remain on the fire two or three minutes, and serve. Cucumbers, Stuffed. — Proportions : Four good-sized cucumbers, one mid- dling-sized onion, 4 ozs. of bread, six sprigs of parsley, half a bay - leaf, a few stalks of chives, two cloves, 2 ozs. of butter

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