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Classic
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page 75
flour browned in butter and season according to taste with capers, chopped
anchovy or mushrooms, and strengthen with a trifle of extract of beef.
54. Stewed Celery. After cleaning the roots, cut them into 4-8 pieces, boil
until done, take them out and stew in a clear meat stock which gives the celery
a good yellow color, together with butter, salt and nutmeg; finally thicken the
broth with some cornstarch.
Time of cooking, 1 1/2 hours. Serve with stuffed breast of veal, stewed ribs of
veal, beef tenderloin, rolled steak, fried sweetbreads, forcemeat balls, roasted
beef tongue, fried sausages, meat fritters and cutlets of all kinds.
55. Stuffed Celery is prepared in the same manner as directed for stuffed
kohlrabi, omitting the crab butter.
56. Stewed Onions. Take onions of medium size and peel them. Cook until done in
an earthenware vessel in meat broth, with butter, mace, salt and rolled
crackers. Time of cooking, 1--1 1/2 hours. Add some lemon juice according to
taste.
Serve with escallops, cutlets, roast tongue, fried liver and fried sausages.
This dish can be served with soup meat or used as a garnish for a string bean
salad.
57. Stuffed Giant Onions. Spanish onions, which grow to the size of a saucer,
are peeled, cut off one end to be used as a cover, hollow out, fill with good
forcemeat, put on the cover and fasten with a little wooden peg or tie with a
thread. Stew the onions for 5 minutes in melted butter, add beef broth, some
salt, cloves, white pepper, 2-3 bay leaves, a little mace, some grated toast,
and stew the onions covered tightly in this until they are done and the
forcemeat, is thoroughly cooked, which will take from 3/4-1 hour, Remove the
pegs or threads and serve the onions in their own sauce with lemon slices.
58. Stewed Cucumbers. Pure, take out the seeds, cut the cucumbers into pieces
and cook in water and vinegar half and half, with salt, A simpler way is to lay
them in a pickle of water, vinegar and salt for an hour.
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