Garnish, Celery Sauce

Ingredients

• two heads of celery
• a slice of bacon
• one onion
• one blade of mace
• one bay-leaf
• a little salt
• a little pepper
• as much stock as will just cover it

Method

1. 1

   Wash, scald, and drain the celery, cutting it into pieces two inches long.

2. 2

   Put the bacon at the bottom of the stewpan, lay on the celery, onion, mace, bay-leaf, salt, and pepper, and cover with stock.

3. 3

   Let it simmer until tender.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 578. The excerpt below is the record exactly as published.

Garnish, Celery Sauce for.— Wash two heads of celery, scald and drain, and cut them into pieces two inches long. Put a slice of bacon at 'Jie bottom of the stewpan, and lay on it the celery, one onion, one blade of mace, one bay -leaf , a little salt and pepper, and as much stock as will just cover it. Let it simmer tiU tender. This may be used as garnish for boiled fowls, &c. Time, half an hour to simmer the celery. Sufficient, two heads and a half pint of sauce for one large fowl. Probable cost, 2d. per head. Garnish, Cockscombs for.— Put the combs into a saucepan with I'lenty of cold water. Place them on the tu-e and stir con- stantly until the skin begins to rise. Take them off .immediately, remove the skin, and throw the combs into salt and water. Change the water two or three times, and let them remain until quite white. Dry, and boil them in some good stock, flavom-ed with lemon- juice. Time, eight houi'S to prepare. Garnish, Cucumber.— Peel the cucum- ber and slice it ; keep scooping out the seeds as it is cut down. Put a piece of butter the size of a large egg into a saucepan, with two table- spoonfuls of lemon-juice, a little salt and pepper, and a lump of sugar. Let the ingredients stew slowly until sufficiently cooked, then strain off the butter, pour over them a little good white sauce, and serve with steak, cutlets, &c. Time to stew, twenty minutes. Probable cost, Is. Sufficient, one moderate-sized cucumber, with haK a pint of sauce, for two pounds of cutlets. Garnish, Cucumber, for Salmon — Pickle two or three pounds of salmon, or mure, if required. Season rather highly. Drain off the liquor, place the salmon on a dish, and cover it completely with two or three layers of thin slices of fresh cucumber, from which the rind has been taken. Time, twenty minutes to slice the cucumber. Probable cost, 6d. each. Suffi- cient, one good-sized cucumber for three pounds of salmon. Garnish for Poidtry, Game, &c.— Put a quarter of a pound of fresh butter into a stew- pan, and, when it is hot, fry in it equal quantities of lean ham and kidney, either mutton or veal, cutting the meat into thin slices of equal size! Jlince a little parslej-, strew it over these slices, add pepper and salt, and squeeze in the juice of a lemon. When lightly browned on both sides, poui- the meat and the gravy round the poultry, &c., which it is intended to garnish. Time, a quarter of an hour. Probable cost, mutton kidneys, 2d. each. Sufficient, four kidneys for one lai-ge fowl. Garnish, Fowls' Livers.— Blanch the liver of the fowl, and partly boil it. Cut the bitter part away, and mince it very finely. Make half a pint of good melted butter. Let it boil, then put with it the minced liver, a tea-spoonful of chojjped lemon-rind, and the I juice of the lemon. Where poultry is plen- tiful, and expense no object, three or four livers may be stewed in the savoury stock, strained, and placed whole, or in halves, round the dish. Time, a quarter of an hour to boil the liver. Sufficient, half a pint for one good-sized fowl. I Garnish, Fried Bread for.— Cut the I crumb of a stale loaf into slices, about a quarter of an inch in thickness. Stamp them out into pretty shapes with an ordinary pastry cutter, j and *fr}- them in hot butter, or lard, until lightly browned on both sides. Drain them from the fat, and put them round the dish they are intended to garnish. If they wiU not keep in their places, brush the under side with white of egg, mixed with a little flour. Time, two or three minutes to frj-. Garnish, Green Peas for.— Boil some young green peas until tender. Drain them until quite dry, then put them into a saucepan with a small limip of butter, a table-spoonful of white sauce, a little salt and pepper, and a salt- spoonful of moist sugar. Shake them over the fire for a few minutes, and pile them in the middle of a dish of cutlets. Time, fifteen minutes to boil the peas, five or ten minutes to shake them over the fire. Probable cost, 8d. per peck. Sufficient for six or seven persons. Garnish, Mushrooms for.— Cut away the gritty end of the stalk, and pare the mush- rooms. Throw them as they are done into a basin of cold water ; wash them well, lift them out of the water with both hands, so as to leave the sediment at the bottom, and put them in a saucepan, with the juice of a large lemon, two table-spoonfuls of water, two ounces of fresh butter, a pinch of salt, and a little pepper

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