Stewed Celery

25 to 30 minutes, or more.

Method

Cut five or six fine roots of celery to the length of the inside of dish in which they are to be served; free them from all the coarser leaves, and from the green tops, trim the root ends neatly, and wash the vegetable in several waters until it is as clean as possible; then, either boil it tender with a little salt, and a bit of fresh butter the size of a walnut, in just sufficient water to cover it quite, drain it well, arrange it on a very hot dish, and pour a thick béchamel, or white sauce over it; or stew it in broth or common stock, and serve it with very rich, thickened, Espagnole or brown gravy. It has a higher flavour when partially stewed in the sauce, after being drained thoroughly from the broth. Unless very large and old, it will be done in from twenty-five to thirty minutes, but if not quite tender, longer time must be allowed for it. A cheap and expeditious method of preparing this dish is to slice the celery, to simmer it until soft in as much good broth as will only just cover it, and to add a thickening of flour and butter, or arrow-root, with some salt, pepper, and a small cupful of cream.

Loading
Loading
Loading