Ragoo Celery

The Experienced English Housekeeper · Elizabeth Raffald · 1784

Source: The Experienced English Housekeeper
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (7)

heads of celery ↝ Celery, raw [Vegetables and Vegetable Products]
a little veal gravy or water ↝ Gravy, poultry [Dips, gravies, other sauces]
a tea-spoonful of lemon pickle ↝ Pickles, dill [Olives, pickles, pickled vegetables]
a meat spoonful of white wine ↝ Wine, white [Wine]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
flour and butter ↝ Flour, 00 [Cereal Grains and Pasta]
sippets

Instructions (7)

Take off all the outsides of your heads of celery.
Cut them in pieces.
Put them in a tossing-pan, with a little veal gravy or water.
Boil them till they are tender.
Put to it a tea-spoonful of lemon pickle, a meat spoonful of white wine, and a little salt.
Thicken it with flour and butter.
Serve them up with sippets.

Original Text

To ragoo CELERY.
TAKE off all the outsides of your heads of
celery, cut them in pieces, put them in a tos-
sing-pan, with a little veal gravy or water, boil
them till they are tender, put to it a tea-spoonful
of lemon pickle, a meat spoonful of white wine,
and a little salt; thicken it with flour and but-
ter, and serve them up with sippets.

Notes

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