Celeri Have. Knol Selleri.

No. 434. - This variety has a brownish, irregular root, at the base of the leaves near the surface of the ground. It is much hardier than the common variety of celery. Those required for winter use should be drawn, packed in sand, and stored in the cellar before severe weather sets in. It is used in the same manner as the common celery. Its root, or bulb, is the only part eaten. Its flesh is white and tender, having the flavor of the stalks of common celery, though less mild and delicate. The leaf-stalk is used most for flavoring soups, and the bulbs are stewed or used in salad the same as celery.

Culture

No. 435. - Sow it early in spring, in light, rich soil, and transplant it in May into beds, and water it freely in dry weather. When the plants are almost full grown, it is customary to earth up the bulbs to the height of four or five inches. In about a month they will be sufficiently blanched for use. The roots, which resemble turnips, will be ready in October, and may be preserved in sand during winter. It is a vegetable that is much esteemed for culinary purposes.

Large Erfurt

No. 436. - This is a variety of Celeriac, having turnip-shaped roots, which may be cooked and sliced, and used with vinegar, to make an excellent salad. It is more hardy, and may be used in the same manner as celery.

Apple-Shaped

No. 437. - This is a great improvement over the old variety, having small foliage, and large, round and smooth tubers.

Celeriac Fried, Villeroi

No. 438. - Pare and then wash six Celeriac roots in cold water and cut them in quarters. Take off the hard part, trim them in scallops, parboil them for 15 minutes, and drain them. Then put them in a flat saucepan lined with slices of fat pork and moisten them with white broth. Season with salt, pepper, nutmeg and a pinch of sugar. Then cover them with thin slices of fat pork, put them on the fire and let them cook slowly. When cooked take out the Celeriac and dry them on a napkin. Then strain the gravy in another saucepan and add four spoonfuls of Allemande sauce. Reduce it on a brisk fire and when cool dip the Celeriac in the sauce. Then arrange them in a pan and set them in a cool place, and when they are cold and the sauce adheres to the Celeriac, bread them in fresh bread crumbs. Then dip them in beaten eggs and bread them again. Fry them in hot lard and serve on a dish having a puree of Celeriac in the center.

Celeriac Puree For Garniture

No. 439. - Prepare the Celeriac the same as No. 438. When the Celeriac is cooked strain and remove the gravy, then add four spoonfuls of Cream or Allemande sauce. Rub it all through a fine sieve and put it back in the saucepan. Then add a glass of cream to reduce it to its consistency. Before serving add a piece of butter and a few drops of meat glaze.

Celeriac Stewed, Spanish Style

No. 440. - Cut the Celeriac roots in scallops and prepare them the same way as Celery No. 463.