Stewed Celery

Ingredients

• five or six fine roots of celery
• a bit of fresh butter the size of a walnut
• a small cupful of cream

Method

1. 1

   Cut celery to fit the dish, wash thoroughly, and boil with salt and butter until tender.

2. 2

   Drain and serve with a thick white sauce or rich brown gravy.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 310. The excerpt below is the record exactly as published.

STEWED CELERY. Cut five or six fine roots of celery to the length of the inside of the dish in which they are to be served ; free them from all the coarser leaves, and from the green tops, trim the root ends neatly, and wash the vegetable in several waters until it is as clean as pos- sible ; then, either boil it tender with a little salt, and a bit of fresh butter the size of a walnut, in just sufficient water to cover it quitq 842 MODERN COOKERY* [chap. xyii. drain it well, arrange it on a very hot dish; and pour a thick 1 bechamel , or white sauce over it ; or stew it in broth or common stock, and serve it with very rich, thickened, Espagnole or brown gravy. It has a higher flavour when partially stewed in the sauce, after being drained thoroughly from the broth. Unless very large and old, it will be done in from twenty- five to thirty minutes, but ii not quite tender, longer time must be allowed for it. A cheap and expeditious method of preparing this dish is to slice the celery, to simmer it until soft in as much good broth as will only just cover it, and to add a thickening of flour and butter, or arrow-root, with some salt, pepper, and a small cupful of cream

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