Stewed Celery. — (1) Trim a few heads of Celery, blanch them
in boiling water, drain, and put in cold water. Take them
out when cold, and drain all the water from them without
pressing. Put them into a pan with a little consomme
or stock broth and 1 teaspoonful of moist sugar, and let
them stew for an-hour-and-a-half ; then pour in upon them
4 table-spoonfuls of bechamel or veloute sauce ; strain the
whole through a strainer, and set in the bain-marie. When
ready to serve, add to the sauce a little thick cream✪ Stewed Celery, which
will enrich it and make it white.
(2) Trim off all the coarse outside leaves of the required
amount of Celery, wash and pick carefully, to get rid of
Celery — continued.
any grit that may have insinuated itself between the leaf-
stalks, soak in cold water for an hour or so. and then boil
steadily for about half-an-hour in a little salted water. When
quite tender, pile it neatly on the dish, and pour over it
a thick white sauce, rich with cream or butter, and made
with the stock in which the Celery was boiled.
(3) Take a good head of Celery, wash it well, and cut off
the outer stalks. Cut it into pieces, not quite a finger long,
lay them in a stewpan, pour over them a teaeupful of white
stock, and let them stew gently for half-an-hour. Take loz.
of butter and work it into Jib. of flour; after it has stewed
for half-an-hour, add this with 1 saltspoonful of salt, J salt-
spoonful of ground white pepper, J saltspoonful of grated
nutmeg, and J teacupful of cream to the Celery. Stir all till
it boils, let it boil gently for five minutes, and serve.
(4) Take a good head of Celery, wash it well, cut into pieces
lin. long, put them into a saucepan, pour on sufficient boiling
water to cover, and let them boil till tender. Mix 2 table-
spoonfuls of flour with 1J breakfast cupfuls of milk, and
into this mix 1 teaspoonful of salt and J teaspoonful of
ground white pepper. Pour the water off the Celery, and
pour on instead the flour and milk seasoned with the pepper
and salt ; stir till it boils, then add 2oz. of butter, and
serve.
(5) Wash the required quantity of Celery, and trim off all
decayed leaves and outside pieces ; cut the heads lengthwise
into quarters, and boil them in enough water to cover till tender.
They will take from a-quarter-of-an-hour to half-an-hour,
according to size and age. Serve in a vegetable-dish with
white sauce poured over, and thin slices of lemon placed
round.
CELESTINES.— A fanciful name given by a French
cook to a mode of serving some sorts of game, probably
in commemoration of Pope Celestine V., who founded
a very austere branch of the Franciscan order. See
Partridges.
Page 215 · 1 recipe record 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
Stewed Celery. — (1) Trim a few heads of Celery, blanch them in boiling water, drain, and put in cold water. Take them out when cold, and drain all the water from them without pressing. Put them into a pan with a little consomme or stock broth and 1 teaspoonful of moist sugar, and let them stew for an hour and a half ; then pour in upon them 4 table-spoonfuls of bechamel or veloute sauce ; strain the whole through a strainer, and set in the bain-marie. When ready to serve, add to the sauce a little thick cream, which will enrich it and make it white.
(2) Trim off all the coarse outside leaves of the required amount of Celery, wash and pick carefully, to get rid of
Celery — continued.
any grit that may have insinuated itself between the leafstalks, soak in cold water for an hour or so. and then boil steadily for about half-an-hour in a little salted water. When quite tender, pile it neatly on the dish, and pour over it a thick white sauce, rich with cream or butter, and made with the stock in which the Celery was boiled.
(3) Take a good head of Celery, wash it well, and cut off the outer stalks. Cut it into pieces, not quite a finger long, lay them in a stewpan, pour over them a teacupful of white stock, and let them stew gently for half-an-hour. Take loz. of butter and work it into Jib. of flour; after it has stewed for half-an-hour, add this with 1 saltspoonful of salt, J saltspoonful of ground white pepper, J saltspoonful of grated nutmeg, and J teacupful of cream to the Celery. Stir all till it boils, let it boil gently for five minutes, and serve.
(4) Take a good head of Celery, wash it well, cut into pieces lin. long, put them into a saucepan, pour on sufficient boiling water to cover, and let them boil till tender. Mix 2 tablespoonfuls of flour with 1J breakfast cupfuls of milk, and into this mix 1 teaspoonful of salt and J teaspoonful of ground white pepper. Pour the water off the Celery, and pour on instead the flour and milk seasoned with the pepper and salt ; stir till it boils, then add 2oz. of butter, and serve.
(5) Wash the required quantity of Celery, and trim off all decayed leaves and outside pieces ; cut the heads lengthwise into quarters, and boil them in enough water to cover till tender. They will take from a quarter of an hour to half-an-hour, according to size and age. Serve in a vegetable-dish with white sauce poured over, and thin slices of lemon placed round.
CELESTINES.— A fanciful name given by a French cook to a mode of serving some sorts of game, probably in commemoration of Pope Celestine V., who founded a very austere branch of the Franciscan order. See Partridges.
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Stewed Celery