Thursday, 16 June 2011

Boiled Celery

An excitingly titled recipe from Eliza Acton's Modern Cookery for Private Families (Classic Voices in Food) (1845) (just republished in facsimile).

This vegetable is extremely good dressed like sea-kale, and served on a toast with rich melted butter. Let it be freshly dug, wash it with great nicety, trim the ends, take off the coarse outer leaves, cut the roots of equal length, tie them in bunches, and boil them in plenty of water, from 20 to 30 minutes.

Boiled celery on toast with melted butter... hmmmmm.

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