Celery au Jus
A historical recipe from The Italian Cook Book The Art of Eating Well, by Maria Gentile (1919).
A historical recipe
The Italian Cook Book The Art of Eating Well; Practical Recipes of the Italian Cuisine, Pastries, Sweets, Frozen Delicacies, and Syrups, by Maria Gentile (1919). Project Gutenberg eBook #24407.
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.
Ingredients 2 ingredients
- a pint of broth
- a cup of good fat
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
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Select nine or ten heads, neither too hard nor too soft, and cut them about four inches from the root.
- Remove the green and hard branches and trim the root, cutting the latter to a point.
- Scald the celery, after washing well, in salted boiling water.
- Ten minutes will be sufficient.
- Dip in cold water, open well the leaves and wash again carefully.
- Drain and make bunches of two or three heads each that you will put in a saucepan with a pint of broth or water and half a cup of good fat, onion and carrot chopped, salt and pepper.
- Cover and let it simmer for about two hour.
- Then remove the celery, drain and serve.
Plating
Cookware for this recipe
-
Saucepan
-
Chef's knife
-
Cutting board
-
Colander