CELERY, STEWED
The secret of having good stewed celery is only to cook the white part. Throw the celery into boiling water, with only sufficient water just to cover it. When the celery is tender use some of the water in which it is stewed to make a sauce to serve with it, or better still, stew the celery in milk. The sauce looks best when it is thickened with the yolks of eggs. A very nice sauce indeed can be made by first thickening the milk or water in which the celery is stewed with a little white roux, and then adding a quarter of a pint of cream boiled separately. Stewed celery should be served on toast, like asparagus; a little chopped blanched parsley can be sprinkled over the white sauce by way of ornament, and fried bread should be placed round the edge of the dish.
Stewed celery can also be served with sauce Allemande or Dutch sauce.
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From Cassell's Vegetarian Cookery - A Manual Of Cheap And Wholesome Diet by A. G. Payne
