Braised Celery

Take six good heads of celery, trim to about six inches in length, parboil them in water with a little salt about ten minutes, take them out and drain them in a cloth or hair sieve, then place in a stewpan with one pint of stock-broth, add a little grated nutmeg and some seasoning, and boil gently for one hour. When cooked, take out the heads with a slice, drain on a cloth, add a little roux to the gravy, and boil for a few minutes; place the celery in a hot dish and strain the boiling sauce over it, garnish the sides with some small pieces of well-buttered, fresh-made toast, and serve very hot.

Celery Sauce

Cut up a large bunch of celery into small pieces; use only that which is blanched. Put it into a pint of water and boil until it is tender; then add a teaspoonful of flour and a lump of butter the size of an egg, mixed well together; season with salt and pepper, and stir constantly until taken from the tire. It is very nice with boiled poultry.

Celery With White Sauce

Trim the roots and cut to about six inches three heads of celery, wash them carefully, tie them together with string; put them in a saucepan with an onion, a blade of mace, some whole pepper, salt, and sufficient boiling water to cover them. Let them boil till quite done, then drain them, remove the string, and serve with the following sauce over them : Melt one ounce butter in a saucepan, and mix with it a dessertspoonful of flour, add as much of the water in which the celery was boiled as is wanted to make the sauce, put salt to taste, and stir in off the fire the yolk of an egg, beaten up with the juice of a lemon and strained.

Bath Buns

Take one pound of flour, to one-third of it add in a hole in the centre a tablespoonful of yeast and a teacupful of warm milk, let it stand for an hour in a warm place to rise. When risen, add six ounces butter and four eggs, with the rest of the flour, six ounces sugar and a little pounded cinnamon to taste; mix all well together, cover it over, and let it rise again. Shape it into buns, leaving it as rough as possible, sift some sugar and a few comfits on the top, sprinkle with a little water, and bake in a moderate oven on well-buttered tins.

Short Bread

Take one and a-quarter pounds of flour, half a pound of sugar, half a pound of butter, three eggs, quarter of an ounce of volatile salts, and a little essence of lemon. Make four cakes out of five ounces of dough, mould into a round form, then roll them out into an oval shape, pinch them around the edges, put a piece of candied lemon peel at the top, and bake slowly.

Mock Venison

Bone and skin a loin of mutton; stew the bones with two anchovies, one or two onions, a bunch of sweet herbs, some white pepper, mace, a crust of bread, and a carrot; strain it off and put in a stewpan, with the fat side of the mutton downward; then add half a pint of port wine, and let it stew till tender; brown it in the dripping-pan, and serve it in the sauce.