(french Fashion.)
From The young wife's cook book (1870).
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A historical recipe
The young wife's cook book, by T. B. & bros. [from old catalog] Peterson (1870).
France
Known as a French recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 2 ingredients
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
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- 240.
- Take six neck chops, crack the bone of each across the middle, and put them into a stew-pan.
- Cut up and wash two large heads of celery and mix with the meat;
- pepper and salt to the taste.
- Roll two ounces of butter in a little flour and add to it, with half a gill of water.
- Cover it closely, and let it simmer slowly till the celery is soft.
- If the gravy stews away too much, add a little water;
- and if it should not be quite thick enough, stir in a little flour mixed with cold water.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Wooden spoon