Celery

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (5)

celery ↝ Celery, raw [Vegetables and Vegetable Products]
salt and water ↝ Salt, table, iodized [Spices and Herbs]
salt and water ↝ Water, tap [Tap water]
some good brown stock or Béchamel sauce (see Sauces for Poultry)
some good brown stock or Béchamel sauce (see Sauces for Poultry) ↝ Sauce, NFS [Dips, gravies, other sauces]

Instructions (4)

Clear the celery well from grit
Boil it in salt and water till tender
Strain off all the water
Put the celery into a stewpan with some good brown stock or Béchamel sauce

Original Text

Celery.
Clear the celery well from grit, and boil it in salt and water, till tender. Strain off all the water and put the celery into a stewpan with some good brown stock or Béchamel sauce (see Sauces for Poultry).

Notes

—