Boiled Celery

Trim off all outside pieces, and suppress the roots of three heads of celery, cut them into lengths of six inches each, wash well and tie together. Cover them with boiling water in a saucepan, add a piece of mace, some peppercorns, an onion, and a little salt, and then boil. Put one tablespoonful of flour and one tablespoonful of butter into a saucepan, and when it is melted add sufficient water to that in which the celery was boiled to make the sauce. Beat the yolk of an egg with the juice of a lemon, and when the sauce is off the fire stir it in, adding a pinch of salt. When the celery is done, place it on a dish, cut off the string that fastens it together, and pour over the sauce.

Braised Celery

Select a few heads of celery, and trim each stalk, leaving nothing but the white part; then tie them in bundles and parboil them for about ten minutes, next throwing them into cold water. After a few minutes remove and drain them on a sieve; place them in a stewpan with some good white stock, and let simmer gently for about an hour. When done drain them upon a napkin, and dish up upon croutons of fried bread. Pour over some good brown sauce to which has been added a little chicken glaze, and serve.

Fried Celery

Boil two or three sound, well-trimmed heads of celery till they are about half cooked, or a trifle more; remove, drain thoroughly, cut them into short lengths, dip them in batter, and fry in hot fat to a light brown. If it is well done this dish is very tasty; but it is useless to attempt it without a deep fryingpan, and plenty of oil or fat to fry in.

Stewed Celery

Trim a few heads of celery, and blanch them in boiling water, drain, and place them in cold water. Take them out when cold and drain all the water from them without squeezing. Place them in a pan with a little consomme or stock broth and one teaspoonful of moistened sugar, and allow them to stew for an hour and a half; then pour over them four tablespoonfuls of bechamel or veloute sauce; strain the whole through a strainer, and set in a bain-marie. When it is ready to serve, add to the sauce a little thick cream, which will enrich and make it white.

Celery With Marrow

Wash and trim ten or a dozen heads of celery and put them in boiling water to blanch for ten minutes; then drain, put them into a stewpan, cover with white stock and allow them to boil gently until they are done and tender. Then drain again, dress them on thin slices of toasted bread on a dish with four large pieces of boiled marrow around and pour over one pint of good brown sauce. Previously reduce the sauce with one-half pint of the sauce in which the celery was stewed, adding a little sugar to season it.