Braised Celery

• 4 heads of celery
• stock
• glaze (if available)

Trim the celery but leave the heads whole. Wash them well and tie each securely. Prepare the mirepoix. Fry the bacon in the dripping in a large saucepan, then fry all the vegetables cut in pieces ¾ in. thick, until lightly browned. Add herbs, spices and ½