Stewed Celery

Ingredients

• Two heads of celery
• one half pint white stock
• one ounce butter
• one half pound flour
• one gill cream
• one half tea-spoonful salt
• one salt-spoonful pepper
• one salt-spoonful grated nutmeg

Method

1. 1

   Wash celery, cut into pieces.

2. 2

   Simmer in stock for half an hour.

3. 3

   Mix butter and flour, add to celery with cream, salt, pepper, and nutmeg.

4. 4

   Stir until boiling, simmer for five minutes, and serve.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 83. The excerpt below is the record exactly as published.

STEWED CELERY — CHICKEX SALAD. 119 Chop very finely the veal and ham, place them in a basin ; add the pepper, salt, bread crumb, and butter, stir all well together; add the yolk of egg, stir well again. Pare the marrow, cut it in half, and scoop out the seeds ; place in the stuffing, and put the sides of the marrow together again. Grease well a sheet of kitchen-paper, and roll it round the marrow. Place the marrow on a baking-tin, and bake it for from half an hour to three quarters, according to size of marrow. Take it out of the paper, place it on a very hot dish, and pour round a brown sauce. (See page 176 ) Stewed Celery.— Two heads of celery, one half pint white stock, one ounce butter, one half pound flour, one gill cream, one half tea-spoonful salt, one salt-spoonful pepper, one salt- spoonful grated nutmeg

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