Celeriac Stewed, With Allemande Or Cream Sauce

No. 441. - Cut the Celeriac roots in scallops and prepare them the same way as Celery Nos. 464 and 465.

The Use Of Celeriac Tops

No. 442. - Celeriac tops are used principally for garnishing faggots and for flavoring soups, etc.

Celeriac With Gravy (Half-Glaze)

Fo. 443. - When the Celeriac roots are peeled, cut them in quarters, then trim them all alike, and cook and serve them the same as Celery, No. 462.

Celeriac, Foe Soups

No. 444. - Prepare the same as those with common celery. Celeriac should always be added with the common celery in soups or purees, as it gives it a better flavor. The roots are also used for all of the other vegetable soups when celery is used in their combination.

Celeriac, Preserved

No. 445. - Peel and wash one dozen Celeriac roots and cut them in quarters. Trim them all the same size and parboil them for five minutes. Put two gallons of water in a saucepan, and when it boils put in it three spoonfuls of flour (diluted with a little cold water), the juice of three lemons and a little salt, and then add the Celeriac roots. When three-quarters cooked, take them off of the fire and let them cool. Then take out the Celeriac roots, dip them in lukewarm water, and arrange them in quart tin cans. Cover them with cold-boiled water, lightly salted. Then solder on the covers and boil the cans in a hot water bath for one hour and a half.

Celeriac Pickled

No. 446. - Peel one dozen Celeriac roots, and cut them all of even size, not too thin. Parboil them in water lightly salted, until three quarters cooked. Then drain them and arrange them in an earthen jar. Then boil some wine vinegar and pour it over the Celeriac in the jar, while hot. Add a few grains of pepper and a few fennel leaves. Cover the jar and let it stand until the next day, when you will drain off the vinegar and put the Celeriac in glass jars. Put in a bowl four spoonfuls of English mustard flour. Dilute it with vinegar, add some red pepper, and mix it well together, to have a light gravy. Pour it over the Celeriac roots, then cover the jar and put it away.

Celeriac Preserved In Brine

No. 447. - Peel and wash two dozen Celeriac roots, and cut them in quarters. Parboil them until three-quarters cooked. Then immerse them in cold water, drain them, and dry them on a napkin. Put them in earthen jars and cover them with a strong boiled brine, when cold. Cover them and let them lay for two days, and then drain off the brine. Then boil the brine again, adding salt, to have it at about 16 or 18 degrees (sugar weight). When it is cold pour it over the Celeriac in the jars, put the covers on tight and put the jars in a cool place. When you are ready to use them soak them in fresh water for a few hours, and prepare them as required.

Article XLIV

French Celery

Celeri. Selleri.

No. 448. - Celery is a hardy, umbelliferous biennial plant, and is always propagated from seed. The stems of the leaves are the parts of the plant that are used. These, after being blanched, are exceedingly crisp and tender, having an agreeable and peculiar aromatic flavor. They are prepared in various ways, but are generally served raw, for a relish, with salt or with oil, vinegar and mustard sauce. They are almost indispensable for salads. 7