Stuffed Celery

Ingredients

• six celery knobs
• one pinch of salt
• half a medium-sized, sound, scraped and sliced carrot
• half a peeled and sliced onion
• a tablespoonful of butter
• a wine-glassful of good cider
• a gill of white broth

Method

1. 1

   Cut out the centres of the celery knobs, leaving half an inch uncut at the bottom.

2. 2

   Season with salt and stuff with the farce.

3. 3

   Place in a saucepan with carrot, onion, and butter.

4. 4

   Cook for three minutes on moderate fire.

5. 5

   Add cider and white broth, then cook for twenty minutes.

6. 6

   Arrange mashed celery in the center of a serving dish, place the meat over it, surround with stuffed celery, strain gravy over, and serve hot.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 114. The excerpt below is the record exactly as published.

six celery knobs, cut out very carefully the centres with the aid of a vegetable scoop, leaving about half an inch uncut at the bottom to prevent burning. Season with one pinch of salt only, evenly divided. Stuff them with the above farce; then place them in a saucepan with half a medium-sized, sound, scraped and sliced carrot, half a peeled and sliced onion, and a table- STOCKS, SAUCES, FORCEMEATS, GARNISHINGS. 175 spoonful of butter. Cook three minutes on a moderate fire. Add a wine- glassful of good cider and a gill of white broth (No. 99). Cook again for twenty minutes. Arrange the remaining mashed celery in the centre of the hot serving dish, place the meat over it, nicely surround the dish with the six stuffed celery

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