Home › The Principles of Cookery › Celery Garnishing

Celery Garnishing

Cut the tops off two heads of celery, leaving each head about eight inches long. Point the roots, and put them in boiling water for eight or ten minutes. Tie them together, and put them in a saucepan; cover them with good stock, and add a table-spoonful of pot fat, one carrot, one onion stuck with two cloves, a little salt and pepper, and a bay-leaf. Close the saucepan, and let the contents simmer gently for an hour and a half, then drain the celery and arrange it round a dish of boiled fowls, etc. Probable cost, 2d. or 4d. per head. This quantity will be sufficient for a small dish of fowls.