Stewed Celery
From A year's cookery, 1880
Serves 4
White stock may be used instead of brown, and a cupful of milk may be added when the sauce is thickened.
Presented as published in 1880. 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 A year's cookery (1880) by Phillis Browne, page 320. The excerpt below is the record exactly as published.
Stewed Celery. Rice Gateau. Cheese. Marketing. For the Day.— Two sets of Giblets in addition to those of the Capon ; a plump Capon (June 29th) ; Potatoes ; Carrots; Celery. For To-morrow.— A sugar-cured Ham if this is not in the house ; half a pound of Macaroni ; Fillet of Beef (January 2nd). Breakfast. — Potted Shrimps (November 12th); Eggs on the Dish (December 7th) ; Eice Milk (June 18th). Luncheon. — Stewed Giblets (February 6th) ; Cake Pudding (February 4th). Dinner. — Cr^cy Soup (January 5th) ; Eoast Capon (June 30th) ; Brown Gravy (October 18th) ; Bread Sauce (October 18th) ; Mashed Potatoes (May 12th). Stewed Celery. — Cooked Celery has within the last year or two risen very much in popular estimation for its purifying and nourishing qualities. Indeed, it has been declared by a well-known member of the medical profession, that the regular use of celery not only purifies the blood but makes rheumatism im¬ possible. Celery is an exceedingly palatable dish and economical also. The strict economist, when preparing it, may cut away the outermost stalks and the leaves to be used for flavouring purposes, or for making soup ; stew the coarser stalks that remain, to be served as a vegetable ; and send the roots and the more delicate stalks to table 410 ,4 YEAR'S COOKERY. to be eaten raw with cheese or to be made into a salad. To Stew Celery : First, wash it well and trim it. Put it into a saucepan with boiling water, and let it boil for five minutes ; drain it and put it into a stewpan with stock to cover it, and stew it gently for about half an hour, or till it is tender. Thicken the gravy with flour and butter, and add pepper and salt and a few drops of browning to make it a good colour. Boil a quarter of an hour longer and serve the celery with the sauce poured over it. If liked white stock may be used instead of flavoured brown stock, and a cupful of milk may be added when the sauce is thickened. Bice Gateau (October 3rd) ; Cheese (June 8th). Things that must not be Forgotten. 1. Turn and rub the beef in the brine. 2. Turn and rub the leg of pork in the liquor. 3. Cut the sugar-cured ham in hah ; soak, then boil a portion (Note 4, May 27th). 4. Stew the bones and trimmings of the capon. They will make valuable stock for the celery soup to-morrow. 5. Brush the beef over with a table-spoonful of vinegar, pepper it ■ lightly, and hang it in a cool airy place. December 3rd. Breakfast. Luncheon. Dinner. Savoury Eggs. Ham and Macaroni. Boiled Ham. Custard Sippets. Hot Buttered Toast. Dry Toast. Brown and White Bread and Butter. Porridge. Celery Soup. Fillet of Beef Boasted. Horseradish Sauce. Yorkshire Pudding. Potatoes. Broccoli. Town Pudding. Cheese. Marketing. For the Day.— Horseradish ; Potatoes ; Apples ; Celery if required ; six ounces of good Suet. For To-morrow.— Normandy Pippins ; Split Peas. Breakfast. — Savoury Eggs (January 1st) ; Ham boiled yester¬ day ; Porridge (January 25th). Luncheon. — Ham and Macaroni (April 3rd); Custard Sippets (June 10th). Dinner. — Celery Soup. — Wash a dozen or more outer sticks of celery and boil them till quite tender in as much of the stock made from the capon bones as will cover them. Stew with them two good- sized onions and some strips of bacon rind scalded and scraped A YEAR'S COOKERY. 411 Drain the celery and preserve the liquor. Take out the onions and the bacon rind, and rub the celery through a sieve. Melt two ounces of butter in a stewpan, mix a dessert-spoonful of corn-flour and a dessert-spoonful of hour
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Cook this with the app: pantry check, scaling, and the assistant.