Mrs Beetons Vegetables Revisited
Stewed Celery with White Sauce
6 Heads Celery
To each 2˝lt (4 pints) Water allow:
1 tbsp (heaped) Salt
285ml (˝ pint) Good White Sauce or White Sauce without Meat
25g (1oz) Butter
Have ready enough boiling water just to cover the celery, with salt and butter added.
Wash the celery well.
Cut off the decayed outside leaves, trim away the green tops and shape the root into a point.
Put it into the boiling water.
Allow it boil rapidly until tender.
Take it out, drain well, place it upon a dish and pour over about 285ml (˝ pint) white sauce.
It may also be plainly boiled as above, placed on toast and melted butter poured over, the same way as asparagus is served.
Time: Large heads of celery, 25 minutes, small ones, 15 to 20 minutes, after the water boils.
Sufficient: for 5 or 6 persons.
Seasonable from October to April.
STEWED CELERY
(with White Sauce)
1109. INGREDIENTS - 6 heads of celery, 1 oz. of butter; to each 1/2 gallon of water allow 1 heaped tablespoonful of salt, 1/2 pint of white sauce, No. 537 or 538.
Mode - Have ready sufficient boiling water just to cover the celery, with salt and butter in the above proportion. Wash the celery well; cut off the decayed outside leaves, trim away the green tops, and shape the root into a point; put it into the boiling water; let it boil rapidly until tender; then take it out, drain well, place it upon a dish, and pour over about 1/2 pint of white sauce, made by either of the recipes No. 537 or 538. It may also be plainly boiled as above, placed on toast, and melted butter poured over, the same as asparagus is dished.
Time - Large heads of celery, 25 minutes, small ones, 15 to 20 minutes, after the water boils.
Average cost, 2d. per head.
Sufficient for 5 or 6 persons.
Seasonable from October to April.
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