Ragoût of Celery from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Cleanse, blanch, and braise one or two fresh white sticks of celery as in the recipe for braised celery; when it is cooked take it up and cut it in neat square pieces, dish these up on a hot dish i...
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Cooking tools:
- Pot
- Stove
- Chef's knife
- Cutting board
- Slotted spoon
- Serving platter
Ingredients
- shreds
- butter
- lean ham
- tongue
- mushrooms
- celery
- croûtons
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