Celery (Céleri)

Common-sense cookery for English hous... · Kenney-Herbert, A. R. (Arthur Robert), 1840-1916 · 1905

Source: Common-sense cookery for English households : with twenty menus worked out in detail
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (7)

celery ↝ Celery, raw [Vegetables and Vegetable Products]
common broth or milk and water ↝ Milk, NFS [Milk, reduced fat]
a pat of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
weak stock or blanc ↝ Alcoholic beverage, wine, table, white, Chenin Blanc [Beverages]
a thick rich brown sauce
a white sauce ↝ Sauce, homemade, white, medium [Soups, Sauces, and Gravies]
clear gravy ↝ Gravy, beef [Dips, gravies, other sauces]

Instructions (10)

Trim the celery heads neatly and cut them about five or six inches in length.
Split the celery lengthwise into two or four pieces, depending on the thickness of the head.
Wash the celery pieces carefully.
Boil the prepared celery pieces in fast boiling water for ten minutes.
Remove the celery from the boiling water, drain, and wipe them.
Stew the celery gently in sufficient common broth or milk and water to cover them for about two hours, or until tender.
Strain the celery and turn it out onto a hot silver dish.
Serve the celery like asparagus, with a pat of butter melting over it, piping hot.

Alternative preparation

Stew celery gently in weak stock or blanc.
Present the stewed celery à l'espagnole (covered with a thick rich brown sauce), au velouté (with a white sauce), or au jus in clear gravy.

Original Text

CELERY (Céleri) is an exceedingly nice vegetable, not only when sent round raw with cheese, but also when cooked in various ways as an entremets. In the latter case the heads should be very neatly trimmed and cut short, say five or six inches in length. They can then be split lengthwise in two or four pieces, according to the thickness of the head, and be carefully washed. When prepared satisfactorily, the pieces should be plunged into fast boiling water, and boiled for ten minutes. They must now be taken out, drained, and wiped, and then put to stew gently for about two hours in sufficient common broth or milk and water to cover them. As soon as tender, they must be strained, turned out upon a hot silver dish, and served like asparagus, with a pat of butter melting over them, piping hot.
Celery may be also stewed gently in weak stock or blanc, and then be presented à l'espagnole (covered with a thick rich brown sauce), au velouté (with a white sauce), or au jus in clear gravy.

Notes

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