Dressing of Celery
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 1 ingredient
- two cloves and make it boil
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- 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
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- The following are three ways to prepare celery to be served as seasoning or seasoning for meat dishes.
- For the first two make the pieces about four inches long, and two inches for the third.
- The stalk must be skinned, cut crosswise and left attached to the rib of the celery.
- Boil it in water moderately salted not over five minutes and remove dry.
- 1.
- Put the celery to brown in butter, then complete the cooking with brown stock (No.
- 13) and sprinkle with grated cheese when serving.
- 2.
- Put in saucepan a piece of butter and a hash made with ham and a middle sized onion, chopped fine.
- Add two cloves and make it boil.
- When the onion is browned add soup stock or hot water with bouillon cubes and complete the cooking.
- Then rub everything through a sieve and put the gravy in a plate with the celery, seasoning with pepper only, as the salt is already in the ham and serve with the gravy.
- 3.
- Dip the celery in flour and in the paste for frying (No.
- 58) and fry in fat or oil.
- Or else dip in flour and then in beaten egg, wrap in bread crumbs and fry.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Chef's knife
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Cutting board
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Grater
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Sieve