Jugged Celery

Preparation info
  • Serves


    • Difficulty


Appears in
English Provincial Cooking

By Elisabeth Ayrton

Published 1980

  • About

This is a very old Devonshire dish, which used to be served with roast venison or hare. It is also excellent with roast lamb or duck. The flavour of the celery and apple and the tenderness of the celery are outstanding.

You will need a straight-sided earthenware crock, holding about 5 cups (1.2 litres