|
|
Personal Chef Recipes - by Mrs Beeton
CELERY SOUP.
| Ingredients: | 9 heads of celery
1 teaspoonful of salt
nutmeg to
taste
1 lump of sugar
1/2 pint of strong stock
a pint of cream
and 2
quarts of boiling water.
|
| Method: | Cut the celery into small pieces; throw it into the water,
seasoned with the nutmeg, salt, and sugar. Boil it till sufficiently
tender; pass it through a sieve, add the stock, and simmer it for half
an hour. Now put in the cream, bring it to the boiling point, and serve
immediately.
|
| Time: | 1 hour. |
| Notes: | This soup can be made brown, instead of white, by omitting the
cream, and colouring it a little. When celery cannot be procured, half a
drachm of the seed, finely pounded, will give a flavour to the soup, if
put in a quarter of an hour before it is done. A little of the essence
of celery will answer the same purpose.
CELERY.--This plant is indigenous to Britain, and, in its wild
state, grows by the side of ditches and along some parts of the
seacoast. In this state it is called _smallaqe_, and, to some
extent, is a dangerous narcotic. By cultivation, however, it has
been brought to the fine flavour which the garden plant
possesses. In the vicinity of Manchester it is raised to an
enormous size. When our natural observation is assisted by the
accurate results ascertained by the light of science, how
infinitely does it enhance our delight in contemplating the
products of nature! To know, for example, that the endless
variety of colour which we see in plants is developed only by
the rays of the sun, is to know a truism sublime by its very
comprehensiveness. The cause of the whiteness of celery is
nothing more than the want of light in its vegetation, and in
order that this effect may be produced, the plant is almost
wholly covered with earth; the tops of the leaves alone being
suffered to appear above the ground.
123. |
Back to Recipe List
Source: The Book of Household Management Mrs. Isabella Mary Beeton |
|
