Braised Celery from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Well wash and trim the heads of celery and leave them in cold water for one or two hours, then tie them up with string and put them in a stewpan with cold water sufficient to cover them; bring to t...
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Cooking tools:
- Stewpan
- Stove
- Butcher's twine
- Paring knife
- Mixing bowl
Ingredients
- croûtons
- turnip
- onion
- stock
- buttered paper
- cold water
- butter
- vegetables
- carrot
- celery
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