The encyclopædia of practical cookery

(4) Wash and trim two heads of good white Celery. Cut them into pieces about lin. long, put them into a saucepan with 1 pint of water and a teaspoonful of salt and stew till tender. Rub 1 table-spoonful of flour into loz. of butter, boil this in a breakfast-cupful of cream, add the Celery to it, and serve in a sauce-tureen. Celery Sauce for Boiled Fowls. — (1) Well wash and trim a head of Celery. Put it into boiling water with 1 tablespoonful of salt, and let it boil till tender. Then drain it in a colander, and cut it in pieces Jin. long. Blend a good tablespoonful of flour with J pint of the broth in which the fowls are boiling. Mix it quite smooth, add loz. of butter, a little grated nutmeg, and salt to taste, and mix with it J pint of milk. Put it into a saucepan, and stir it over the fire till it boils; let it boil ten minutes, and put in the pieces of Celery ; when quite hot again, pour it into a sauce-tureen, and serve. (2) Take 1 pint of the young part of Celery chopped very fine, and stew till tender in enough boiling salted water to cover it. Drain, add enough hot water to that in which the j Celery was cooked to make 1 pint, and use it in making- 1 pint of butter sauce (melted butter) ; then add the cooked Celery and seasoning, and serve very hot in a tureen. Celery Sauce for Game.— (1) Take a large bunch of Celery, wash it clean, cut it fine, and boil slowly in a little water till it is tender, then add 1 pinch each of powdered mace, grated nutmeg, pepper and salt, and thicken with 1 table-spoonful i of butter rolled in flour. Boil it up, and pour it in the dish. Half a pint of cream and 1 wineglassful of white wine may be I added with advantage. (2) Cut the white part of some Celery into Jin. lengths, and boil these till tender in veal broth. Take out the Celery when tender, and mince it fine on a dish, so as to retain all the liquor that comes from it. To the liquor in which the Celery has been boiled, add milk or cream and a little flour, to make a white sauce, and season slightly with pepper and salt, allowing the flavour of the Celery to predominate in the sauce. Put in Celery — continued. the minced Celery, stir well, warm up for a minute or two, and serve in a sauceboat. Celery Saute served with. Ox-marrow. — Take six heads of fine Celery, cut off the green leaves, pare neatly, wash thoroughly, drain, tie each head near the end where the green part has been cut away, and blanch them in salted boiling water for ten minutes ; then remove, drain, put them in a saute-pan with 1 pint of Madeira sauce,' and cook for fifteen minutes. Arrange the heads on a hot dish, and remove the sti'ings. Add to the sauce in the pan eighteen slices of oxmarrow Jin. thick, and cook for one minute, being careful not to break the pieces of marrow. Pour the sauce over the Celery, and serve. Celery Soup. — Trim and wash thoroughly three heads of Celery, and boil them in 2qts. of white broth. Take them out of the broth when tender, and pass through a sieve. Mix 1 dessertspoonful of flour and 1 dessert-spoonful of cornflour with 1 pint of new milk, stir it into the broth, add a lump of sugar, and season with 1 pinch of salt. Put the Celery in again, stir it until quite thick over the fire, and then put in 2 table -spoonfuls of butter ; when it is melted and blended, pour the soup into a tureen, and serve hot.