Celery Stew

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Time: Total: 30 min
Yield: 5.0 – 6.0 persons
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (7)

6 heads of celery ↝ Celery, raw [Vegetables and Vegetable Products]
1/2 pint of white stock or weak broth
4 tablespoonfuls of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
thickening of butter and flour ↝ Butter, stick, unsalted [Dairy and Egg Products]
1 blade of pounded mace ↝ Spices, mace, ground [Spices and Herbs]
a very little grated nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
pepper and salt to taste ↝ Spices, pepper, black [Spices and Herbs]

Instructions (6)

Wash the celery, strip off the outer leaves, and cut it into lengths of about 4 inches.
Put these into a saucepan, with the broth, and stew till tender, which will be in from 20 to 25 minutes.
Add the remaining ingredients.
Simmer altogether for 4 or 5 minutes.
Pour into a dish, and serve.
It may be garnished with sippets of toasted bread.

Original Text

II.

1110. INGREDIENTS.—6 heads of celery, 1/2 pint of white stock or weak broth, 4 tablespoonfuls of cream, thickening of butter and flour, 1 blade of pounded mace, a very little grated nutmeg; pepper and salt to taste.

Mode.—Wash the celery, strip off the outer leaves, and cut it into lengths of about 4 inches. Put these into a saucepan, with the broth, and stew till tender, which will be in from 20 to 25 minutes; then add the remaining ingredients, simmer altogether for 4 or 5 minutes, pour into a dish, and serve. It may be garnished with sippets of toasted bread.

Time.—Altogether, 1/2 hour. Average cost, 2d. per head.

Sufficient for 5 or 6 persons.

Seasonable from October to April.

Note.—By cutting the celery into smaller pieces, by stewing it a little longer, and, when done, by pressing it through a sieve, the above stew may be converted into a puree of celery.

Notes

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