Braised Celery

Preparation info

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 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