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Celery To Stew

(Meats And Vegetables.) - (The Lady's Own Cookery Book)







Cut and trim a dozen heads of celery; put them in cold water to blanch;

stew them in a little butter, salt, and water. When done enough they

should be quite soft, but not broken. Drain them, and have ready a rich

white sauce, the same that is used for boiled chickens, only without

truffles or mushrooms; pour this sauce over the celery, and serve hot.











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