Читать книгу Mrs. Beeton's Dictionary of Every-Day Cookery - Mrs. Beeton - Страница 275

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Ingredients.—6 heads of celery; to each ½ gallon of water allow 1 heaped tablespoonful of salt, 1 blade of pounded mace, ⅓ pint of cream. Mode.—Wash the celery thoroughly; trim, and boil it in salt and water until tender. Put the cream and pounded mace into a stewpan, shake it over the fire until the cream thickens, dish the celery, pour over the sauce, and serve. Time.—Large heads of celery, 25 minutes; small ones, 15 to 20 minutes. Average cost, 2d. per head. Sufficient for 5 or 6 persons. Seasonable from October to April.