From Margaret Brown's French Cookery Book
No. 5.
CELERY SOUP.
After splitting 6 heads of celery into pieces about
2 inches long, wash them well, lay them on a hair sieve to drain, and put them
in 3 quarts of clear gravy soup in a gallon soup-pot; let it stew just enough
to make the celery tender, say about 1 hour; take off the scum if any should
rise, season with a little salt. Should you wish to make this soup at a season
when you could not get celery, use the celery seed, say about ½ pint, put this
in the soup ¼ hour before it is done, with a little sugar.
No comments:
Post a Comment