Page:Mrs Beeton's Book of Household Management.djvu/939

Rh Time.—To fry the celery, from 4 to 5 minutes. Average Cost, 2d. to 3d. per head. Sufficient, allow 1 head for 2 persons. Seasonable from September to February.

Ingredients.—3 heads of white celery, milk, water, salt, bayleaf. 2 ozs. of macaroni, 1½ gills of Béchamel or white sauce (see Sauces. No. 178 and No. 222). white pepper, a grate of nutmeg.

Method.—Trim and wash the celery, boil it till tender in milk and water, seasoned with salt and a bayleaf. Drain and cut the celery into 2-inch lengths. Cook the macaroni likewise in salted water; when done drain on a sieve and cut into short pieces. Heat up the sauce, put in the celery and macaroni; season with white pepper and nutmeg, and let the whole simmer gently for 15 minutes or longer. Great care must be taken not to break the celery or macaroni. Dish up on a hot dish, and serve.

Time.—¾ of an hour. Average Cost, 1s. 3d. Sufficient for 6 persons. Seasonable, November to February.

See Celery with Espagnole Sauce, No. 1489; and Celery, Ragoût of, No. 1490.

Ingredients.—2 or 3 heads of celery, ½ a pint of white sauce (see Sauces, No. 223), salt, toast.

Method.—Wash the celery, remove the outer stalks and the greater part of the root, trim away the green tops, and cut each head lengthwise into four. Have ready a saucepan of slightly-salted boiling water, put in the celery, and cook from 30 to 35 minutes, or until the root may be easily pierced with a skewer. Drain well, dish on the toast, pour over the sauce, and serve.

Time.—From 30 to 35 minutes. Average Cost, from 2d. per head. Seasonable from September to February.

Ingredients.—2 or 3 heads of celery, 1½ pints of milk, 2 tablespoonfuls of cream, 1 teaspoonful of lemon-juice, 1½ ozs. of butter, 2 ozs. of flour, 1 medium sized onion finely-chopped, salt and pepper.

Method.—Prepare the celery as in the preceding recipe. Put it into cold water, bring to the boil, then drain off the water, add the milk