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Celeris au Lard

A historical recipe from The Belgian Cookbook, by Luck, Brian, Mrs. (1915).

A historical recipe

The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Project Gutenberg eBook #7223.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Digitised by Project Gutenberg, eBook #7223 (https://www.gutenberg.org/ebooks/7223). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Belgium. Associated with Belgium by the book is about Belgian cookery (Cooking, Belgian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Take one pound of celery, cut off the green tops, cut the stems into pieces two-thirds of an inch long;
  2. put into boiling salted water, and cook till tender.
  3. Take one-half pound potatoes, peel and slice, and add to the celery, so that both will be cooked at the same moment.
  4. Strain and place on a flat fire-proof dish.
  5. Prepare some fat slices of bacon, toast them till crisp in the oven;
  6. pour the melted bacon-fat over the celery and potato, adding a dash of vinegar, and place the rashers on top.
  7. Serve hot.
  8. Leeks may be prepared in the same way.