Stewed Celery from Modern Cookery for Private Families by Eliza Acton
Cut five or six fine roots of celery to the length of the inside of dish in which they are to be served; free them from all the coarser leaves, and from the green tops, trim the root ends neatly, a...
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Cooking tools:
- Chef's knife
- Cutting board
- Serving platter
Ingredients
- cream
- pepper
- arrow-root
- butter
- flour
- brown gravy
- espagnole
- broth
- white sauce
- water
- walnut
- fresh butter
- salt
- vegetable
- coarser leaves
- celery
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