Boiled Celery
A historical recipe from Practical Italian recipes for American kitchens, by Julia Lovejoy Cuniberti (1917).
A historical recipe
Practical Italian recipes for American kitchens: Sold to aid the families of Italian soldiers, by Julia Lovejoy Cuniberti (1917). Project Gutenberg eBook #43912.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- Sedano per Contorno Cook the outside stalks of celery, cut into small pieces, in boiling salted water for 5 minutes.
- Drain and sauté in a very little butter.
- Add a few tablespoons of brown stock and simmer until tender.
- Sprinkle with grated cheese if desired, before serving.
Plating
Cookware for this recipe
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Frying pan
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Large pot
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Chef's knife
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Grater
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Colander