The encyclopædia of practical cookery

Celery with Spanish Sauce. — (1) Cut a head of Celery into pieces about 6in. long, wash these thoroughly, blanch them, put them into a saucepan over a few slices of bacon, pour over 4 table-spoonfuls of Spanish sauce, mixed with an equal quantity of rich broth, and simmer gently on the side of the fire for about forty-five minutes. When the Celery is done, place it on a dish, pour round the sauce, and serve. (2) Trim a dozen small heads of Celery the length of the dish upon which they are to be served, blanch them, put them in a stewpan between two layers of fat bacon, moisten with 1 tablespoonful of broth, and let them boil slowly. When done, drain off the fat, put the Celery on the dish, and pour over them some Spanish sauce. If the Celery is warmed up after the sauce is poured over, for about half-an-hour, it will have a richer flavour. Celery on Toast. — Trim the outsides and the roots of three heads of Celery, thoroughly wash them, cut them into 8in. lengths, tie together, put into a saucepan of boiling water, and let them boil for a few minutes. Lay some thin slices of bacon in a saucepan, put the Celery on this, add a bunch of sweet herbs, a chopped carrot and onion, a blade of mace, and a little pepper and salt, cover it with broth, and let it simmer until done. Mix some flour and a little butter with some of the liquor that the Celery, &c., has been boiled in (having first skimmed off all the fat), boil it until thick, then pour it on a dish. Cut some slices of bread to a uniform shape, fry them in butter, arrange on a dish, and put the Celery on them (see Fig. 398). Celery Vinegar.— Pour lqt. of the best vinegar over loz. of Celery-seeds dried and pounded, and let them steep ten days, shaking every day ; then strain, and bottle in small bottles. Very useful for flavouring. Celery with White Sauce. — Trim a dozen heads of Celery, and stew them in a little butter, salt, and water. When tender, drain them, and serve with the white sauce. If it is desired that the Celery shall be very white, blanch it in boiling water to take out the green. Cream of Celery. — Heat J pint of mirepoix in a saucepan with loz. of butter, adding 3 table-spoonfuls of flour, and moisten with 3 pints of white broth ; then put in half a bunch of Celery, For details respecting Culinary Processes. Utensils, Sauces, <L-c., referred to, see under their special heads. the encyclopedia of practical cookery. Celery — continued. a little nutmeg', and \ table-spoonful of salt. Boil well for forty-five minutes ; then strain through a sieve, add 1 teacupful of cream, and serve with small croutons. Cream of Celery a l’Espagnole. — Put two stalks of Celery cut into fine strips in a covered saucepan, with loz. of butter ; add 1 pint of good broth, J table-spoonful of salt, and 1 teaspoonful of pepper, and boil for thirty minutes. Rub through a sieve, moisten with lqt. of broth, and before serving thicken with two egg yolks diluted in a teacupful of cold consomme. Add 3 table-spoonfuls of boiled rice, and, two minutes before serving, loz. of butter. After the egg yolks have been added to the soup it should not be allowed to boil again.