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Celery, Braised

Take six heads of celery, trim off the roots, green tops, and outer leaves; cut the portions left to even lengths, and split them through in halves. Wash well and blanch them in boiling salted water for ten minutes. Melt two ounces of butter in a saucepan, and put two ounces each of carrot, turnip, and onion, all sliced, in the bottom of the pan. Lay the celery on them, and cover with buttered paper. Put the lid on the pan, and fry the contents for ten minutes; add one pint and a half of stock, and braise all gently for about two hours, or till the celery is tender. Divide each piece again, and serve on long croutons of bread. Probable cost, 1s. 6d. for twelve portions.