(2) Trim off the green tops and outside leaves of one or
two heads of Celery ; wash the white part and cut it into
pieces between lin. and 2in in length, put them in a salad-
bowl, dredge salt over, pour in sufficient vinegar to cover,
and leave them for an hour or two. At the end of that
time, stir the Celery and mix in 1 teaspoonful of mustard,
a small quantity of white pepper, and half as much oil as
there is vinegar. Stir the Celery well, and then serve.
(3) Well wash and trim two. medium-sized heads of Celery,
cut them into small pieces about Jin. long. Mix the yolks
of two hard-boiled eggs to a paste with 1 table-spoonful of
the best salad-oil, 1 saltspoonful of salt, and 1 saltspoonful
For details respecting Culinary Processes, Utensils, Sauces, <i rc., referred to, see under their special heads.
328
THE ENCYCLOPEDIA OF PRACTICAL COOKERY.
Celery— continued.
of mixed pepper and sugar, add and mix in gradually 3 table-
spoonfuls of vinegar. When this dressing is quite smooth, pour
it over the freshly-cut Celery, and serve at once.
Celery Salad with Mayonnaise Dressing. — Prepare the
Celery as for Salad, and when in the salad-bowl season
with J pinch of salt, J pinch of pepper, and 3 table-spoon-
fuls of mayonnaise dressin✪ Celery Salad with Mayonnaise Dressingg. Mix well just before serving.
Celery Salad with Remoulade Sauce. — Carefully trim the
white stalks of Celery, wash in cold water, cut into lin.
lengths, and serve with remoulade sauce made as follows :
Peel and grate a medium-sized white onion; rub the yolks j
of two hard-boiled eggs through a sieve with a masher, add I
to them 1 teaspoonful of dry mustard, 1 table-spoonful of
sugar, 2 table-spoonfuls of oil, the grated onion, 4 table-
spoonfuls of vinegar, and a seasoning of salt and cayenne.
Mix all these ingredients smoothly, and use them with the
Celery.
Celery Sauce. — (1) Clean well, nicely pare, and cut into dice-
shaped pieces, and then wash thoroughly in fresh water, three
roots of fine Celery, using only the white parts. Lift them out
with the hand, so that the sand and dirt remain at the bottom
of the pan, place them in a saucepan, and cover with fresh
water, adding 2 pinches of salt and Joz. of butter. Put on
the lid, and cook on the hot stove for twenty-five minutes ;
then drain, place in the saucepan again with 1 pint of hot
German sauce, toss well for a little while, and serve.
(2) Cut some heads of Celery into pieces lin. long, let them
stew gently in a little butter till they begin to get tender, then
shake over them a little salt and pepper, and add 1 table-
spoonful of brown roux and 1 breakfast-cupful of good gravy.
Let this simmer gently, skimming as any scum rises, till the
Celery is cooked perfectly tender, then serve.
(3) Put 2oz. of butter into a saucepan with 1 table-spoonful
of flour, stir over the fire until mixed, then pour in gradually
1 pint of broth, and continue stirring until boiling. Wash
three or four stalks of Celery, chop them finely, put them into
the sauce, season to taste with salt, and boil for ten or fifteen
minutes longer. Beat the yolk of one egg with two or three
drops of cold water, move the sauce off the fire, stir the egg in
quickly, and serve. ✪ Celery Sauce
Page 211 · 2 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
(2) Trim off the green tops and outside leaves of one or two heads of Celery ; wash the white part and cut it into pieces between lin. and 2in in length, put them in a saladbowl, dredge salt over, pour in sufficient vinegar to cover, and leave them for an hour or two. At the end of that time, stir the Celery and mix in 1 teaspoonful of mustard, a small quantity of white pepper, and half as much oil as there is vinegar. Stir the Celery well, and then serve.
(3) Well wash and trim two. medium-sized heads of Celery, cut them into small pieces about Jin. long. Mix the yolks of two hard-boiled eggs to a paste with 1 table-spoonful of the best salad-oil, 1 saltspoonful of salt, and 1 saltspoonful
For details respecting Culinary Processes, Utensils, Sauces, <i rc., referred to, see under their special heads.
Celery— continued.
of mixed pepper and sugar, add and mix in gradually 3 tablespoonfuls of vinegar. When this dressing is quite smooth, pour it over the freshly-cut Celery, and serve at once.
Celery Salad with Mayonnaise Dressing. — Prepare the Celery as for Salad, and when in the salad-bowl season with J pinch of salt, J pinch of pepper, and 3 table-spoonfuls of mayonnaise dressing. Mix well just before serving.
Celery Salad with Remoulade Sauce. — Carefully trim the white stalks of Celery, wash in cold water, cut into lin. lengths, and serve with remoulade sauce made as follows : Peel and grate a medium-sized white onion; rub the yolks of two hard-boiled eggs through a sieve with a masher, add to them 1 teaspoonful of dry mustard, 1 table-spoonful of sugar, 2 table-spoonfuls of oil, the grated onion, 4 tablespoonfuls of vinegar, and a seasoning of salt and cayenne. Mix all these ingredients smoothly, and use them with the Celery.
Celery Sauce. — (1) Clean well, nicely pare, and cut into diceshaped pieces, and then wash thoroughly in fresh water, three roots of fine Celery, using only the white parts. Lift them out with the hand, so that the sand and dirt remain at the bottom of the pan, place them in a saucepan, and cover with fresh water, adding 2 pinches of salt and Joz. of butter. Put on the lid, and cook on the hot stove for twenty-five minutes ; then drain, place in the saucepan again with 1 pint of hot German sauce, toss well for a little while, and serve.
(2) Cut some heads of Celery into pieces lin. long, let them stew gently in a little butter till they begin to get tender, then shake over them a little salt and pepper, and add 1 tablespoonful of brown roux and 1 breakfast-cupful of good gravy. Let this simmer gently, skimming as any scum rises, till the Celery is cooked perfectly tender, then serve.
(3) Put 2oz. of butter into a saucepan with 1 table-spoonful of flour, stir over the fire until mixed, then pour in gradually 1 pint of broth, and continue stirring until boiling. Wash three or four stalks of Celery, chop them finely, put them into the sauce, season to taste with salt, and boil for ten or fifteen minutes longer. Beat the yolk of one egg with two or three drops of cold water, move the sauce off the fire, stir the egg in quickly, and serve.
Records on this page
Celery Salad with Mayonnaise DressingCelery Sauce