being the Englishman's favoui'ite acrompani-
ment to bread and cheese. There are several
ways in which it may be nicely prepared, and
when cooked it is more digestible and equally
palatable. When the roots are not to be had,
the pounded seed is an excellent substitute for
flavouring. It is in season from October to
February, and is better when it has been
touched "by the frost.
Celery, Boiled. — Have ready a saucepan
of boihng water, with a little salt in it. Wash
the celery carefully. Cut off the outer leaves,
make the stalks even, and lay them in small
bunches. Throw these into the water, and let
them boil gently until tender, leaving the
saucepan uncovered. "When done, drain, and
place them on a piece of toast which has been
dipped in the liquid. Pour over them a little
good melted butter, and serve. Time : young
celery, three-quarters of an hour ; old, one hour
and a half. Probable cost, 2d. to 4d. pear head.
Sufficient, one head for two persons.
Celery, Essence of. — Put an ounce of
pounded celery seed into a bottle, and pour over
it half a pint of spirits of wine, white wine, or
brandy. Let this infuse for three weeks, then
strain and bottle for use. 'When wanted, put a
few drops upon a lump of sugar, and throw it
into the pan, and the flavour will immediately
diifuse itself throughout. This is a pleasant
addition to salads. Four or five drops on a small
lump of sugar will be sufficient for a pint.
Probable cost, '2d., exclusive of the spirit.
Celery for Flavouring.— The outside
dark leaves of celery should never be thrown
away, as they may always be used for flavour-
ing soups, sauces, and gravies. If a tea-spoon-
ful of celery seed be bruised and tied in a little
piece of muslin, then throwTi into the stock pot,
it will impart as much flavour as two heads of
fresh celery. Celery seed for flavouring is sold
in penny packets. Sufficient, one penny packet
for two quarts.
Celery Garnishing.— Cut the tops off
two heads of celery, leaving each head about
eight inches long. Point the roots, and put
them in boiling water for eight or ten minutes.
Tie them together, and put them in a saucepan ;
cover them with good stock, and add a table-
sj)Oonful of pot fat, one carrot, one onion, stuck
with two cloves, a little salt and pepper, and a
bay-leaf. Close the saucepan, and let the con-
tents simmer gently for an hour and a half,
then drain the celery and arrange it roimd a
dish of boiled fowls, &c. Probable cost, 2d. or
4d. per head. This quantity will be sufficient
for a small dish of fowls.
Celery, Puree of. — Wash thoroughly
four heads of fresh white celery, cut them into
small pieces, and put them in a stewpan, with
an onion sliced, and a quarter of a pomid of
butter. Let them simmer very gently till tender,
then add a quarter of a pound of flour mixed
smoothly with a pint of milk. Let this boil up,
then pass the whole through a tine sieve, season
with salt, pepper, and a little piece of sugar,
and add some butter and very thick cream to
the puree. Serve in the middle of a dish, with
cutlets, &c., round. Time for young celery,
thi-ee-quarters of an horn- ; if old, one hour and
a haK. Probable cost, 2d. to 4d. per head. ✪ Celery, Boiled
Page 329 · 2 recipe records on this page
Presented as published in 1892. 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
being the Englishman's favourite accompaniment to bread and cheese. There are several ways in which it may be nicely prepared, and when cooked it is more digestible and equally palatable. When the roots are not to be had, the pounded seed is an excellent substitute for flavouring. It is in season from October to February, and is better when it has been touched "by the frost.
Celery, Boiled. — Have ready a saucepan of boihng water, with a little salt in it. Wash the celery carefully. Cut off the outer leaves, make the stalks even, and lay them in small bunches. Throw these into the water, and let them boil gently until tender, leaving the saucepan uncovered. "When done, drain, and place them on a piece of toast which has been dipped in the liquid. Pour over them a little good melted butter, and serve. Time : young celery, three-quarters of an hour ; old, one hour and a half. Probable cost, 2d. to 4d. pear head. Sufficient, one head for two persons.
Celery, Essence of. — Put an ounce of pounded celery seed into a bottle, and pour over it half a pint of spirits of wine, white wine, or brandy. Let this infuse for three weeks, then strain and bottle for use. 'When wanted, put a few drops upon a lump of sugar, and throw it into the pan, and the flavour will immediately diffuse itself throughout. This is a pleasant addition to salads. Four or five drops on a small lump of sugar will be sufficient for a pint. Probable cost, '2d., exclusive of the spirit.
Celery for Flavouring.— The outside dark leaves of celery should never be thrown away, as they may always be used for flavouring soups, sauces, and gravies. If a tea-spoonful of celery seed be bruised and tied in a little piece of muslin, then throwTi into the stock pot, it will impart as much flavour as two heads of fresh celery. Celery seed for flavouring is sold in penny packets. Sufficient, one penny packet for two quarts.
Celery Garnishing.— Cut the tops off two heads of celery, leaving each head about eight inches long. Point the roots, and put them in boiling water for eight or ten minutes. Tie them together, and put them in a saucepan ; cover them with good stock, and add a tablesj)Oonful of pot fat, one carrot, one onion, stuck with two cloves, a little salt and pepper, and a bay-leaf. Close the saucepan, and let the contents simmer gently for an hour and a half, then drain the celery and arrange it roimd a dish of boiled fowls, &c. Probable cost, 2d. or 4d. per head. This quantity will be sufficient for a small dish of fowls.
Celery, Puree of. — Wash thoroughly four heads of fresh white celery, cut them into small pieces, and put them in a stewpan, with an onion sliced, and a quarter of a pomid of butter. Let them simmer very gently till tender, then add a quarter of a pound of flour mixed smoothly with a pint of milk. Let this boil up, then pass the whole through a tine sieve, season with salt, pepper, and a little piece of sugar, and add some butter and very thick cream to the puree. Serve in the middle of a dish, with cutlets, &c., round. Time for young celery,
three-quarters of an hour ; if old, one hour and a haK. Probable cost, 2d. to 4d. per head.
Records on this page
Celery, BoiledCelery, Essence of