Stewed Celery

Ingredients

• i pint of celery
• i quart boiling salted water
• 2 T butter
• 2 T flour
• ^ t salt
• dash of pepper

Method

1. 1

   Wash and cut celery into 1-inch pieces.

2. 2

   Cook in boiling salted water for at least 30 minutes.

3. 3

   Drain, melt butter, add flour, and mix with reserved liquid.

4. 4

   Stir until boiling, add salt, pepper, and celery, and cook for 5 more minutes.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 130. The excerpt below is the record exactly as published.

STEWED CELERY BROWN BETTY — NUTMEG SAUCE Veal Loaf Wipe i^ pounds lean veal, remove all skin and mem- branes, then put through the meat grinder, together with ^ pound lean pork and 6 crackers. Add 2 T cream, i T lemon juice, ^ T salt, ^ t pepper, and a few drops of onion juice. Mix thoroughly, pack in a small bread pan, smooth the top evenly and bake ij^ h, basting with 2 T pork fat mixed v/ith 2 T hot water. Serve either hot or cold, as suits one's taste and convenience. Mashed Potatoes 4 potatoes, i>4 T butter, J4 t salt, }i c hot milk or cream. See p. 15. Stewed Celery Use the outside pieces of celery that are not sufficiently tender and white to serve raw. Wash carefully, cut into pieces i inch long, using i pint of the celery. Add i quart boiling salted water, cook just below the boiling point for at least >^ h. Drain, reserving the liquid. Melt 2 T butter, add 2 T flour and when well blended 2 c of the liquid in which the celery was cooked. Stir until boiling, add ^^ t salt, dash of pepper

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