Home › The Principles of Cookery › Celery, for Flavouring

Celery, for Flavouring

The outside dark leaves of celery should never be thrown away, as they may always be used for flavouring soups, sauces, and gravies. If a tea-spoonful of celery-seed be bruised and tied in a little piece of muslin, then thrown into the stock pot, it will impart as much flavour as two heads of fresh celery. Celery-seed for flavouring is sold in penny packets. Sufficient, one penny packet for two quarts.