STEWED BEEF AND CELERY SAUCE (Cold Meat Cookery)
A historical recipe from The Book of Household Management, by Beeton, Mrs. (Isabella Mary) (1861).
A historical recipe
The Book of Household Management, by Beeton, Mrs. (Isabella Mary) (1861). Project Gutenberg eBook #10136.
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 Book of Household Management, by Beeton, Mrs. (Isabella Mary) (1861). Digitised by Project Gutenberg, eBook #10136 (https://www.gutenberg.org/ebooks/10136). 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
- 667.
- INGREDIENTS.--3 roots of celery, 1 pint of gravy, No.
- 436, 2 onions sliced, 2 lbs.
- of cold roast or boiled beef.
- Mode.--Cut the celery into 2-inch pieces, put them in a stew-pan, with the gravy and onions, simmer gently until the celery is tender, when add the beef cut into rather thick pieces;
- stew gently for 10 minutes, and serve with fried potatoes.
- Time.--From 20 to 25 minutes to stew the celery.
- Average cost, exclusive of the meat, 6d.