Slewed Celery and Macaroni
From How to cook vegetables, 1911
Be careful not to break the celery or macaroni.
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 38. The excerpt below is the record exactly as published.
Slewed Celery and Macaroni. Trim and wash 3 heads of white celery, boil it till tender in milk and water, seasoned with salt and one small or half a bay-leaf. Drain and cut the celery into 2-in. lengths. Cook likewise 2 oz. of CELERY. 81 macaroni in salt water ; when done drain on a sieve and cut into short pieces. Heat up a gill and a half of rich white sauce (Bechamel or veloute), put in the celery and macaroni ; season with white pepper and a grate of nutmeg
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