Celery Soup
INGREDIENTS for soup for 9 or 10 persons.-9 heads of celery, 1 teaspoonful of salt, nutmeg to taste, 1 lump of sugar, 1/21 pint of strong stock, a pint of cream or milk, and 2 quarts of boiling water.
AVERAGE COST, with cream, 3s. 6d.
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 boilingpoint, and serve immediately. TIME.-1 hour.
SEASONABLE from September to March.
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.
Celery, Stewed, à la Crême.- INGREDIENTS for dish for 6 persons. -4 heads of celery; to each 1/2 gallon of water allow 1 heaped tablespoonful of salt, 1 blade of pounded mace, & pint of cream. AVER- AGE COST, 1s. 4d.
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.
SEASONABLE from October to April.
CELERY.
Celery, Stewed, with White Sauce. INGREDIENTS for large dish. -6 heads of celery, 1 oz. of butter; to each half gallon of water allow 1 heaped teaspoonful of salt, 1/2 pint of white sauce (see WHITE SAUCE). AVERAGE COST, 1s. 4d.
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 1/2 pint of white sauce, made by recipe. It may also be plainly boiled as above, placed on toast, CELERY, STEWED. 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 water boils.
SEASONABLE from October to April. of Celery, Stewed, with White Sauce. INGREDIENTS for sufficient for 6 or 8 persons.-6 heads of celery, pint of white stock or weak broth, 4 tablespoonfuls cream, thickening of butter and flour, 1 blade of pounded mace, a very little grated nutmeg; pepper and salt to taste. AVERAGE COST, 1s. 8d.
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 stew 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, hour.
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.
