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Celery with Marrow

Wash and trim ten or a dozen heads of celery and put them in boiling water to blanch for ten minutes; then drain, put them into a stewpan, cover with white stock and allow them to boil gently until they are done and tender. Then drain again, dress them on thin slices of toasted bread on a dish with four large pieces of boiled marrow around and pour over one pint of good brown sauce. Previously reduce the sauce with one-half pint of the sauce in which the celery was stewed, adding a little sugar to season it.