Celery Forcemeat

Preparation info

    • Difficulty

      Easy

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

Ingredients

  • ½ lb. (240 g.) finely chopped celery
  • ¼ lb. (120

Method

Use the white heart of the celery. Mix all the dry ingredients together and blend with the well-beaten eggs.