Thoroughly wash a peck of turnip-tops, put them over
the fire in plenty of salted boiling water, and boil them fast
for ten minutes, or until they are just tender ; then drain
them, season them with salt, pepper, and butter✪ Boiled Turnip-Tops, ajid serve
them hot.
SALADS AND VEGETABLES. 42^5
BOILED CELERY.
Carefully wash half a dozen heads of celery✪ Boiled Celery without break-
ing them apart, trim off the roots and green stalks, as shown
Celery Trimmed for Boiling,
in the annexed cut ; boil the celery in salted boiling water
until it is just tender, but not until it begins to break, and
then drain it, and serve it with any sauce preferred.
Boiled Celery.
The celery is dished on toast, like asparagus, or served
with the sauce poured over it, as shown in the accompanying
picture.
BUTTER AND LEMON SAUCE.
Butter and lemon sauce, made as follows, is good with
boiled celery : Melt four tablespoonfuls of butter by very
426 PRACTICAL AMERICAN COOKERY.
gentle heat ; squeeze the juice of two lemons, and take away
the seeds; break two eggs, separating the yolks from the
whites. When the butter is melted, add it gradually to the
egg-yolks, and stir them together over the fire until they
begin to thicken; take the sauce from the fire directly it
begins to thicken, and stir in the lemon-juice, together with
a level saltspoonful of salt and a dust of cayenne-pepper✪ Butter and Lemon Sauce ;
serve the sauce as soon as it is made.
CELERY WITH REMOULADE SAUCE.
The white stalks of celery are to, be carefully trimmed,
washed in cold salted water, cut in inch lengths, and served
with a remoulade sauce✪ Celery with Remoulade Sauce.
GERMAN REMOULADE SAUCE.
To make remoulade sauce, peel and grate a medium-sized
white onion ; rub the yolks of two hard-boiled eggs through
a sieve with a potato-masher, add to them a level teaspoon-
ful of dry mustard, a level tablespoonful of sugar, two table-
spoonfuls of oil, the grated onion, four tablespoonfuls of
vinegar, and a palatable seasoning of salt and cayenne✪ German Remoulade Sauce.
Mix all these ingredients smoothly, and use them with \he
celery.
GREEN REMOULADE SAUCE.
Use any or all the following green herbs if they can
be obtained : tarragon, chervil, or curled parsley, parsley,
burnet, chives, or young green onions, a handful of each ;
after washing them in cold water, put them in salted boiling
water, and boil them for two minutes, then drain them, put
them into cold water for a moment, again drain them, and
rub them through a sieve with a potato-masher ; mix them
with the yolks of four hard-boiled eggs rubbed through a
sieve, a tablespoonful of vinegar, three of salad-oil, and a
SALADS AND VEGETABLES. 427
palatable seasoning of salt and pepper; after the sauce is
made, keep it very cold until it is served.
CELERY FRITTERS. ✪ Celery Fritters
Page 230 · 7 recipe records on this page
Presented as published in 1885. 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
Thoroughly wash a peck of turnip-tops, put them over the fire in plenty of salted boiling water, and boil them fast for ten minutes, or until they are just tender ; then drain them, season them with salt, pepper, and butter, and serve them hot.
BOILED CELERY.
Carefully wash half a dozen heads of celery without breaking them apart, trim off the roots and green stalks, as shown
Celery Trimmed for Boiling,
in the annexed cut ; boil the celery in salted boiling water until it is just tender, but not until it begins to break, and then drain it, and serve it with any sauce preferred.
Boiled Celery.
The celery is dished on toast, like asparagus, or served with the sauce poured over it, as shown in the accompanying picture.
BUTTER AND LEMON SAUCE.
Butter and lemon sauce, made as follows, is good with boiled celery : Melt four tablespoonfuls of butter by very
gentle heat ; squeeze the juice of two lemons, and take away the seeds; break two eggs, separating the yolks from the whites. When the butter is melted, add it gradually to the egg-yolks, and stir them together over the fire until they begin to thicken; take the sauce from the fire directly it begins to thicken, and stir in the lemon-juice, together with a level saltspoonful of salt and a dust of cayenne-pepper ; serve the sauce as soon as it is made.
CELERY WITH REMOULADE SAUCE.
The white stalks of celery are to, be carefully trimmed, washed in cold salted water, cut in inch lengths, and served with a remoulade sauce.
GERMAN REMOULADE SAUCE.
To make remoulade sauce, peel and grate a medium-sized white onion ; rub the yolks of two hard-boiled eggs through a sieve with a potato-masher, add to them a level teaspoonful of dry mustard, a level tablespoonful of sugar, two tablespoonfuls of oil, the grated onion, four tablespoonfuls of vinegar, and a palatable seasoning of salt and cayenne. Mix all these ingredients smoothly, and use them with the celery.
GREEN REMOULADE SAUCE.
Use any or all the following green herbs if they can be obtained : tarragon, chervil, or curled parsley, parsley, burnet, chives, or young green onions, a handful of each ; after washing them in cold water, put them in salted boiling water, and boil them for two minutes, then drain them, put them into cold water for a moment, again drain them, and rub them through a sieve with a potato-masher ; mix them with the yolks of four hard-boiled eggs rubbed through a sieve, a tablespoonful of vinegar, three of salad-oil, and a
palatable seasoning of salt and pepper; after the sauce is made, keep it very cold until it is served.
CELERY FRITTERS.
Records on this page
Boiled Turnip-TopsBoiled CeleryButter and Lemon SauceCelery with Remoulade SauceGerman Remoulade SauceRemoulade SauceCelery Fritters