Stuffed Celery
From The Stag Cook Book: Written for Men by Men, 1922
Can be served at any time during the meal.
Presented as published in 1922. 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 The Stag Cook Book: Written for Men by Men (1922) by Carroll Mac Sheridan, page 35. The excerpt below is the record exactly as published.
STUFFED CELERY I like food. I like almost any kind of food. I've eaten all varieties — in great cities and in out of the way corners of the world. And IVe never found anything that I couldn't eat, if I were hungry enough 1 But best of all I think that I like stuffed celery. It's easy to fix, and it's slightly out of the ordinary, and it's possible to consume a lot of it without being looked down upon by those who are dining with you. Because every- body eats a lot of stu£Eed celery. To a half pound of Roquefort cheese add a quarter of a pound of butter. Cream them together until they are as smooth as it is possible to make any mixture contain- ing Roquefort cheese. Then add a dessertspoonful — or a tablespoonful, if you like— of Worcestershire sauce. A little salt, and some paprika
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