Mrs Beetons Vegetables Revisited
Stewed Celery a la Creme
6 Heads Celery
To each 2˝lt (4 pints) Water allow:
1 tbsp (heaped) Salt
1 blade Ground Mace
200ml (7floz) Cream
Wash the celery thoroughly.
Trim and boil in salted water until tender.
Put the cream and ground mace into a saucepan.
Shake over the heat until the cream thickens.
Dish the celery, pour over the sauce and serve.
Time: Large heads of celery, 25 minutes, small ones, 15 to 20 minutes.
Sufficient: for 5 or 6 persons.
Seasonable from October to April.
STEWED CELERY A LA CREME
1108. INGREDIENTS - 6 heads of celery; to each 1/2 gallon of water allow 1 heaped tablespoonful of salt, 1 blade of pounded mace, 1/3 pint of cream.
Mode - Wash the celery thoroughly; trim, and boil it in salt and water until tender. Put the cream and pounded mace into a stewpan; shake it over the fire until the cream thickens, dish the celery, pour over the sauce, and serve.
Time - Large heads of celery, 25 minutes; small ones, 15 to 20 minutes.
Average cost, 2d. per head.
Sufficient for 5 or 6 persons.
Seasonable from October to April.
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