Braised Celery

The celery should be such as is without much fiber, white and tender; trim off the tops, leaving stalks about eight inches from the top of the root, also the root neatly, and remove green leaves; wash in several waters with great care, to remove earth, etc., and yet not break or separate the stalks; cover with boiling water, let cook fifteen minutes, then drain and rinse in cold water. For three or four heads of celery cut a slice of salt pork into bits and pour over it boiling water to cover; let stand a few minutes, then drain, rinse in cold water and sprinkle over the bottom of a casserole or agate dish suitable for the oven; over the pork slice an onion and half a carrot, then two slices of bacon; on this bed set the blanched celery, cover and set into the oven to draw out the moisture; after the moisture has evaporated cover with hot, white broth and let cook very gently until tender; drain off the liquid and keep the celery hot; remove the fat from the liquid, reduce it by simmering if necessary, season as needed and pour over the celery laid on a hot serving dish.

Celery, With Beef Marrow

Blanch the celery. Then let cook an hour. For three or four heads prepare a pint of brown sauce; strain this over the celery, drained from the water in which it was cooked, which should by now be well reduced; sprinkle about two dozen half-inch slices of beef marrow over the celery and let simmer very gently ten minutes. The recipe will serve from nine to twelve people.