Wash the celery thoroughly, cut off the roots and leaves, separate the stalks, and put in cold water for fifteen minutes; by adding a slice of lemon to the water celery is kept white and made crisp. Only the inner stalks should be eaten raw.
Wash and scrape the celery. Cut in one-half inch pieces, and cook uncovered in boiling, salted water twenty-five minutes. Serve with cream poured over it seasoned with salt and pepper. Sauce can be made by using milk and part water in which the celery was cooked thickened with flour.
Cut the celery into inch pieces and boil in salted water for ten minutes. Drain and put in a saucepan with a sauce made as follows:
Take two tablespoons each of butter and flour, one teaspoon salt, one-quarter teaspoon pepper and cook until the flour is a rich brown, add enough water to make a thin sauce and in this put the celery and cook slowly for twenty minutes.
2 cups of celery cut in 1/2-inch pieces 1 bay leaf 1 tablespoon flour
1 tablespoon butter
1 cup Parmesan cheese
1 cup of buttered crumbs
1 pint of cream or milk
Salt and pepper
Cook the celery in the milk for half an hour, then drain. Make a sauce with the flour, butter, the milk the celery was boiled in, the bay leaf and the seasoning. When well cooked remove the bay leaf and add the cheese. Put into a buttered baking dish the boiled celery, then cover well with the sauce, sprinkle over the buttered crumbs, and set in the oven to brown.
2 or 3 heads of celery, according to size 2 bay leaves
1 pint of milk
2 tablespoons cream
Pepper, powdered mace and salt
Trim and wash the celery, and cut it into short lengths. Then pour some boiling water on, and let it stand for ten minutes. Put the milk into a saucepan with the bay leaves, mace and pepper, and then add the celery to this, letting it cook until tender. When tender drain, and cut it into small pieces. Melt a teaspoon of butter in a saucepan, and stir in an ounce of flour; when well mixed, add a gill of milk. Stir till it boils, and put in the chopped celery. Cook for about fifteen minutes, adding a little pepper and a little cream. Spread the mixture on a dish, and let it get cold. Make up into croquettes, roll them in rusk crumbs, and fry in boiling oil to a golden color. Drain well on a cloth or paper, and serve hot.
4 heads of celery, white part only 2 tablespoons grated Parmesan cheese
1 pint milk
1 tablespoon flour
1 tablespoon butter
Pepper and salt to taste
Cook the celery in the milk for half an hour, salt, and then drain and cut in three-inch lengths; make a sauce with the flour, butter, and the milk the celery was boiled in, and then add the cheese; mix well, butter a baking dish, put in a layer of celery and then a layer of sauce till the dish is full. Sprinkle bread crumbs on the top, and add bits of butter. Put in the oven to brown. Cook about half an hour.
3 heads of white celery 1 pint of milk and water 1 bay leaf
1 1/2 gills Bechamel sauce Little pepper and salt 2 ounces macaroni
A grate of nutmeg
Trim and wash the celery, and boil it till tender with the bay leaf in the milk and water. Drain, and cut into short lengths. Cook the macaroni in boiling water; drain, and cut into short lengths also. Heat up the sauce, and add the celery and macaroni, with the seasoning, and let the whole simmer for fifteen minutes. Do not break the celery or macaroni, and serve very hot.
1 head of celery 1/2 a cream cheese
Pepper, salt, mustard, cayenne and little chopped parsley
I ounce butter
Clean the celery, and cut the nicest white sticks into three lengths. Mix the butter, cheese and seasoning together and fill in the concaves with the mixture. Serve garnished with parsley.
Pare the celeriac, cut in thin narrow slices, and put into cold water. Drain from this water, and drop into boiling water, and boil thirty minutes. Drain and rinse with cold water. The celeriac is now ready to be prepared the same as celery.
1 quart celeriac cut in dice
2 tablespoons butter
1 teaspoon salt 1 gill cream
1 tablespoon flour
Cook the celeriac thirty minutes in boiling water, rinse in cold water, and then pass through a puree sieve. Put the butter in a saucepan on the fire. When hot, add the flour and stir until smooth and frothy, and then add the strained celeriac, and cook five minutes, stirring frequently. Add the salt and cream, and cook five minutes longer. If the puree seems dry, add more cream. Serve very hot, on toast or fried bread.