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Celery, to Fry

Cold boiled celery will answer for this purpose. Split three or four heads, and dip the pieces into clarified butter, and fry them until they are lightly browned; lay them on some blotting-paper for a minute to drain off the fat, and pile them like sugar biscuits on a napkin. Garnish the dish prettily with parsley. They may be dipped in batter before frying, and served with melted butter, or with good brown sauce made with the gravy in which they were boiled. Time to fry, ten minutes. Probable cost. 2d. to 4d. per head. Sufficient for five or six persons.