Celery, to stew

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (12)
For stewing celery
For another way of stewing celery
Instructions (13)
  1. Cut and trim a dozen heads of celery.
  2. Put them in cold water to blanch.
  3. Stew them in a little butter, salt, and water.
  4. When done enough they should be quite soft, but not broken.
  5. Drain them.
  6. Have ready a rich white sauce, the same that is used for boiled chickens, only without truffles or mushrooms.
  7. Pour this sauce over the celery, and serve hot.
Another way
  1. Take a dozen white heads of celery, cut about two inches long, wash them clean.
  2. Put them in a stewpan, with a pint of gravy, a glass of white wine, a bundle of sweet-herbs, pepper, and salt.
  3. Cover close, and stew them till they are tender.
  4. Then take out the sweet-herbs.
  5. Put in a piece of butter mixed with flour.
  6. Let it stew till it is thick, and dish it up.
Original Text
Celery, to stew. Cut and trim a dozen heads of celery; put them in cold water to blanch; stew them in a little butter, salt, and water. When done enough they should be quite soft, but not broken. Drain them, and have ready a rich white sauce, the same that is used for boiled chickens, only without truffles or mushrooms; pour this sauce over the celery, and serve hot. Another way. Take a dozen white heads of celery, cut about two inches long, wash them clean, and put them in a stewpan, with a pint of gravy, a glass of white wine, a bundle of sweet-herbs, pepper, and salt: cover close, and stew them till they are tender. Then take out the sweet-herbs; put in a piece of butter mixed with flour; let it stew till it is thick, and dish it up.
Notes
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