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Stewed Celery
From The household gas cookery book, 1900
Serves 4
Serve hot.
Presented as published in 1900. 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 The household gas cookery book (1900) by Helen Edden, page 71. The excerpt below is the record exactly as published.
Stewed Celery. — Wash four heads of celery very clean, and trim them neatly, cutting off the leaves and tops. Cut them up into three-inch lengths, and tie them in small bundles and par-boil them in suffi¬ cient water to cover them, with one teaspoonful of salt. Drain them and stew them gently in some good stock. Brown two ounces of butter with a table¬ spoonful of flour
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