DRESSING OF CELERY

(Sedano per contorno)

The following are three ways to prepare celery to be served as seasoning or seasoning for meat dishes. For the first two make the pieces about four inches long, and two inches for the third. The stalk must be skinned, cut crosswise and left attached to the rib of the celery. Boil it in water moderately salted not over five minutes and remove dry.

1. Put the celery to brown in butter, then complete the cooking with brown stock (No. 13) and sprinkle with grated cheese when serving.

2. Put in saucepan a piece of butter and a hash made with ham and a middle sized onion, chopped fine. Add two cloves and make it boil. When the onion is browned add soup stock or hot water with bouillon cubes and complete the cooking. Then rub everything through a sieve and put the gravy in a plate with the celery, seasoning with pepper only, as the salt is already in the ham and serve with the gravy.

3. Dip the celery in flour and in the paste for frying (No. 58) and fry in fat or oil. Or else
 dip in flour and then in beaten egg, wrap in bread crumbs and fry.