Celery Soup

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (3)
Instructions (9)
  1. Cut celery heads two inches long.
  2. Cut some of the white part into small pieces.
  3. Wash the celery pieces.
  4. Blanch the celery pieces.
  5. Drain the celery pieces.
  6. Put the celery pieces into three quarts of cleared stock.
  7. Make the stock boil.
  8. Skim the stock.
  9. Let the celery simmer till tender.
Original Text
Celery Soup. Cut celery heads two inches long then, some of the white part into small pieces; wash, blanch, and drain it, and put to it three quarts of cleared stock. Make it boil, skim it, and let the celery simmer till tender.
Notes
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