CELERY, Stewed (with White Sauce)
A historical recipe from Mrs. Beeton's Dictionary of Every-Day Cookery The "All About It" Books, by Beeton, Mrs. (Isabella Mary).
A historical recipe
Mrs. Beeton's Dictionary of Every-Day Cookery The "All About It" Books, by Beeton, Mrs. (Isabella Mary). Project Gutenberg eBook #50191.
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 Mrs. Beeton's Dictionary of Every-Day Cookery The "All About It" Books, by Beeton, Mrs. (Isabella Mary). Digitised by Project Gutenberg, eBook #50191 (https://www.gutenberg.org/ebooks/50191). 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.
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Ingredients
Method
- Ingredients.—6 heads of celery, 1 oz.
- of butter;
- to each half gallon of water allow 1 heaped teaspoonful of salt, ½ pint of white sauce (see WHITE SAUCE).
- Mode.—Have ready sufficient boiling water just to cover the celery, with salt and butter in the above proportion.
- Wash the celery well, cut off the decayed outside leaves, trim away the green tops, and shape the root into a point;
- put it into the boiling water, let it boil rapidly until tender, then take it out, drain well, place it upon a dish, and pour over it about ½ pint of white sauce, made by recipe.
- It may also be plainly boiled as above, placed on toast, and melted butter poured over, the same as asparagus is dished.
- Time.—Large heads of celery 25 minutes, small ones 15 to 20 minutes, after the water boils.
- Average cost, 2_d.
- per head.
- Sufficient for 5 or 6 persons.
- Seasonable from October to April.