the Continent, where it is boiled and eaten when cold,
sliced and dressed with oil and vinegar. It is imported
from Hamburg, and is not much cultivated in England.
Nicholson, in the “ Dictionary of Gardening,” describes
it as a turnip-rooted variety of
the garden celery, very useful
for soups, and easily cultivated.
Boiled Celeriac. - -(1) Take some
Celeriac, remove the peel from
the roots, and cut them into
slices, or quarters ; then put
them in boiling' salted water, or
meagre broth, and keep them
boiling until done. Put them
on a strainer to drain, and serve
either simple or with melted
butter✪ Boiled Celeriac.
(2) Peel the required quantity
of Celeriac, cut them into slices,
and put these into a basin with
water flavoured with lemon-juice
or vinegar, leaving them to soak
for several hours ; then put
them into a saucepan with a
good supply of boiling salted water, and boil until done. Take
them out, drain, pour over a little sauce made with butter,
yolks of eggs, and lemon-juice, and serve. If preferred, after
the Celeriac has been boiled they may be stewed gently for a
little time in rich brown sauce.
Puree of Celeriac. — Procure a root of fresh young Celeriac;
remove the discoloured outside peel, wash it in plenty
of water, and cut into small pieces. Put it into a stew-
pan with 4oz. of butter, more or less, according to the
quantity, and toss it about over a brisk fire until beginning
to brown. Then put in with the Celeriac a small bunch
of thyme and parsley, and half a bay-leaf, tied together, and a
small onion with two cloves stuck in it. Pour in sufficient
clear broth or water to cover the Celeriac, and boil until
tender. When cooked, turn the Celeriac on to a fine wire
sieve, throw away the bunch of herbs and onion, and rub it
through the sieve with a wooden spoon. Put about 2oz. of
butter into the stewrpan, melt it, then put in the mashed
Celeriac, add 1 teaspoonful of moist sugar, and keep it stewing
gently at the side of the fire for an hour or more, stirring
occasionally. Serve while very hot ; if it is too thick, a small
quantity of boiling broth or water may be mixed in with it.
Stewed Celeriac. — This kind of celery is almost a foreigner
in England, and is prepared as follows : Cut off all the leaves
from the required quantity to about lin. from their roots,
and if the latter are large, divide them into quarters. Wash
them thoroughly in several waters, blanch them in boiling
salted water, and drain thoroughly ; then put them into
a saucepan with some rich sauce✪ Stewed Celeriac, and simmer gently until
the roots are done. Put the Celeriac on a dish, pour the
sauce round, and serve. The sauce should be of the con-
sistence of cream when done.
CELERY (Fr. Celeri ; Ger. Sellerie ; Ital. Sedano ;
Sp. Apio) (. Apium graveolens). — An aromatic plant of
the same race as the parsley. It lias been cultivated from
wild smallage, and is now grown extensively in this and
other countries as a flavouring vegetable or salad. To
the Italians we are indebted for the perfection to which
Celery has been brought in cultivation, and to them also is
due our first knowledge of its culinary value. It was
introduced into England about the middle of the seven-
teenth century.
Page 205 · 3 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
the Continent, where it is boiled and eaten when cold, sliced and dressed with oil and vinegar. It is imported from Hamburg, and is not much cultivated in England. Nicholson, in the “ Dictionary of Gardening,” describes it as a turnip-rooted variety of the garden celery, very useful for soups, and easily cultivated.
Boiled Celeriac. - -(1) Take some Celeriac, remove the peel from the roots, and cut them into slices, or quarters ; then put them in boiling' salted water, or meagre broth, and keep them boiling until done. Put them on a strainer to drain, and serve either simple or with melted butter.
(2) Peel the required quantity of Celeriac, cut them into slices, and put these into a basin with water flavoured with lemon-juice or vinegar, leaving them to soak for several hours ; then put them into a saucepan with a good supply of boiling salted water, and boil until done. Take them out, drain, pour over a little sauce made with butter, yolks of eggs, and lemon-juice, and serve. If preferred, after the Celeriac has been boiled they may be stewed gently for a little time in rich brown sauce.
Puree of Celeriac. — Procure a root of fresh young Celeriac; remove the discoloured outside peel, wash it in plenty of water, and cut into small pieces. Put it into a stewpan with 4 oz. of butter, more or less, according to the quantity, and toss it about over a brisk fire until beginning to brown. Then put in with the Celeriac a small bunch of thyme and parsley, and half a bay-leaf, tied together, and a small onion with two cloves stuck in it. Pour in sufficient clear broth or water to cover the Celeriac, and boil until tender. When cooked, turn the Celeriac on to a fine wire sieve, throw away the bunch of herbs and onion, and rub it through the sieve with a wooden spoon. Put about 2 oz. of butter into the stewpan, melt it, then put in the mashed Celeriac, add 1 teaspoonful of moist sugar, and keep it stewing gently at the side of the fire for an hour or more, stirring occasionally. Serve while very hot ; if it is too thick, a small quantity of boiling broth or water may be mixed in with it.
Stewed Celeriac. — This kind of celery is almost a foreigner in England, and is prepared as follows : Cut off all the leaves from the required quantity to about lin. from their roots, and if the latter are large, divide them into quarters. Wash them thoroughly in several waters, blanch them in boiling salted water, and drain thoroughly ; then put them into a saucepan with some rich sauce, and simmer gently until the roots are done. Put the Celeriac on a dish, pour the sauce round, and serve. The sauce should be of the consistence of cream when done.
CELERY (Fr. Celeri ; Ger. Sellerie ; Ital. Sedano ; Sp. Apio) (. Apium graveolens). — An aromatic plant of the same race as the parsley. It lias been cultivated from wild smallage, and is now grown extensively in this and other countries as a flavouring vegetable or salad. To the Italians we are indebted for the perfection to which Celery has been brought in cultivation, and to them also is due our first knowledge of its culinary value. It was introduced into England about the middle of the seventeenth century.
Records on this page
Boiled CeleriacStewed CeleriacPuree of Celeriac