Ragout of Celery

Ingredients

• 2 or 3 heads of celery
• 1 pint of white stock
• 1/2 pint of milk
• 2 tablespoonsful of cream
• 1 medium-sized Spanish onion
• 24 button onions
• 1 dessert-spoonful of finely chopped parsley
• 2 ozs. of butter
• 2 ozs. of flour
• salt, and pepper

Method

1. 1

   Wash and trim celery, cut into 2-inch pieces, cover with cold water, bring to boil, pour water away.

2. 2

   Add stock, chopped Spanish onion, season with salt and pepper, cook gently for about 15 minutes.

3. 3

   Skin button onions, fry in hot butter slowly to prevent coloring, drain well.

4. 4

   Add flour to butter, fry for a few minutes without browning.

5. 5

   Take up celery, add strained stock to milk, pour onto roux, stir until boiling.

6. 6

   Season, add cream and parsley, arrange celery on a hot dish, pour over sauce, pile onions in center, sprinkle with remaining parsley, and serve.

As published

This recipe was extracted from Allied cookery (1916) by Harrison, Grace Clergue Mrs., page 21. The excerpt below is the record exactly as published.

RAGOUT OF CELERY ZTwo or 3 heads of celery, i pint of white stock, }4 pint of milk, 2 tablespoonsful of cream, i medium-sized Spanish onion, 24 button onions, i dessert-spoonful of finely chopped parsley, 2 ozs. of butter, 2 ozs. of flour, salt, and pepper

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