To ragoo Celery

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 14 days ago
Not a recipe: No

Ingredients (7)

ragoo

a bunch of celery ↝ Celery, raw [Vegetables and Vegetable Products]
as much water as will cover it ↝ Water, tap [Tap water]
three or four blades of mace ↝ Spices, mace, ground [Spices and Herbs]
two or three cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
about twenty corns of whole pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]
a little onion ↝ Onions, raw [Vegetables and Vegetable Products]
a little bundle of sweet herbs

Instructions (6)

WASH and make a bunch of celery very clean, cut it in pieces about two inches long, put them into a stew-pan,
wind it up as much water as will cover it,
tie three or four blades of mace, two or three cloves, about twenty corns of whole pepper in a muslin rag loose, put it into the stew-pan,
add a little onion, a little bundle of sweet herbs,
cover it close and let it stew softly till tender;
then take out the spices, onion and sweet herbs, put in half

Original Text

To ragoo Celery.
WASH and make a bunch of celery very clean, cut it in pieces about two inches long, put them into a ſtew-pan, wind it up as much water as will cover it, tie three or four blades of mace, two or three cloves, about twenty corns of whole pepper in a muſlin rag looſe, put it into the ſtew-pan, a little onion, a little bundle of ſweet herbs, cover it cloſe and let it ſtew ſoftly till tender; then take out the ſpices, onion and ſweet herbs, put in half

Notes

—