Stewed Celery

Ingredients

• the heads
• a little broth
• some rich cream
• two tablespoonfuls of flour
• three tablespoonfuls of butter
• pepper
• salt
• a little nutmeg

Method

1. 1

   Clean the celery, remove coarse leaves, and cut into small pieces.

2. 2

   Stew in broth until tender.

3. 3

   Add cream, flour, and butter to thicken.

4. 4

   Season to taste.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 476. The excerpt below is the record exactly as published.

STEWED CELERY.— Clean the heads thoroughly, take off the coarse green outer leaves, cut in small pieces, and stew in a little broth. When ten- der, add some rich cream, and a little flour and butter, enough to thicken the cream. Season with pepper, salt, and a little nutmeg, if that is agreeable. STEWED CELERY.— Cut up in small pieces, cover with cold water, cook from twenty-five to thirty minutes. When done pour off what water is not needed into the soup or stock kettle. Rub two tablespoonfuls of flour into three tablespoonfuls of butter

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