Mrs. C. W. Earle’s Celery

Ingredients

• six or eight heads of Celery
• an onion
• one carrot
• a little bunch of parsley, thyme, and bay
• half stock
• half dripping

Method

1. 1

   Pick and peel the Celery carefully.

2. 2

   Bleach in boiling water for 15-20 minutes, then cool in cold water.

3. 3

   Strain, cut large heads in two, and tie them together.

4. 4

   Place in a saucepan with onion, carrot, and herbs.

5. 5

   Fill with half stock and half dripping, boil, and cook gently for 3-4 hours.

6. 6

   Strain, cut to equal sizes, serve in a casserole with glaze or thickened veal gravy.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 233. The excerpt below is the record exactly as published.

six or eight heads of Celei’y, according to size. Bleach them for fifteen or twenty MRS. C. W. EARLE’S CELERY 337 minutes in boiling water, dip tbem in cold water to cool tbem, strain tbem on to a clotb, cut tbem in two if they are large, fasten tbem — tbat is, re-form tbe Celery by tying it together with a little string at each end. Put them into a sauce- pan with an onion, one carrot, and a little bunch of parsley, thyme, and bay. Pill up to the brim with half stock and half dripping

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