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Braised Celery

Select a few heads of celery, and trim each stalk, leaving nothing but the white part; then tie them in bundles and parboil them for about ten minutes, next throwing them into cold water. After a few minutes remove and drain them on a sieve; place them in a stewpan with some good white stock, and let simmer gently for about and hour. When done drain them upon a napkin, and dish up upon croutons of fried bread. Pour over some good brown sauce to which had been added a little chicken glaze, and serve.