_Ingredients._—9 heads of celery, 1 teaspoonful of salt, nutmeg to
taste, 1 lump of sugar, ½ pint of strong stock, a pint of cream, and
2 quarts of boiling water. _Mode._—Cut the celery into small pieces;
throw it into the water, seasoned with the nutmeg, salt, and sugar.
Boil it till sufficiently tender; pass it through a sieve, add the
stock, and simmer it for half an hour. Now put in the cream, bring
it to the boiling-point, and serve immediately. _Time._—1 hour.
_Average cost_, 1_s._ per quart. _Seasonable_ from September to March.
_Sufficient_ for 8 persons.
_Note._—This soup can be made brown instead of white, by omitting the
cream, and colouring it a little. When celery cannot be procured, half
a drachm of the seed, finely pounded, will give a flavour to the soup,
if put in a quarter of an hour before it is done. A little of the
essence of celery will answer the same purpose.
CELERY, Stewed, à la Crême.
_Ingredients._—6 heads of celery; to each ½ 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_, 2_d._ per head.
_Sufficient_ for 5 or 6 persons. _Seasonable_ from October to April.
CELERY, Stewed (with White Sauce).
_Ingredients._—6 heads of celery, 1 oz. of butter; to each half gallon
of water allow 1 heaped teaspoonful of salt, ½ pint of white sauce
(_see_ WHITE SAUCE). _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 it about ½ pint of white sauce,
made by recipe. 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_, 2_d._ per head. _Sufficient_ for
5 or 6 persons. _Seasonable_ from October to April.
CELERY, Stewed (with White Sauce).
_Ingredients._—6 heads of celery, ½ pint of white stock or weak broth,
4 tablespoonfuls of cream, thickening of butter and flour, 1 blade of
pounded mace, a _very little_ grated nutmeg; pepper and salt to taste.
_Mode._—Wash the celery, strip off the outer leaves, and cut it into
lengths of about 4 inches. Put these into a saucepan, with the broth,
and stow till tender, which will be in from 20 to 25 minutes; then add
the remaining ingredients, simmer altogether for 4 or 5 minutes, pour
into a dish, and serve. It may be garnished with sippets of toasted
bread. _Time._—Altogether, ½ hour. _Average cost_, 2_d._ per head.
_Sufficient_ for 5 or 6 persons. _Seasonable_ from October to April.
_Note._—By cutting the celery into smaller pieces, by stewing it a
little longer, and, when done, by pressing it through a sieve, the
above stew may be converted into a Purée of Celery.