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Season with salt and pepper; make into cakes as large as a biscuit, but quite flat, or into one large flat cake a little less than half an inch thick. Have ready a frying pan with butter and lard mixed; when boiling hot put in the steak and fry brown. Garnish with celery top around the edge of the platter and two or three slices of lemon on the top of the meat.
One day, when Hal and Mab had finished cutting down some weeds in their garden plots they saw their father carrying some long boards down to the lower end of the lot next door. "Are you going to build a bridge, Daddy?" asked Hal, for there was a little brook not far away. "No, I am going to make my celery grow white?" he answered. "Make celery grow white?" exclaimed Mab.
STEWED FOWL WITH CELERY. Take a fowl or turkey trussed short as for boiling, press down the breast-bone, put it into a clean stewpan, with good veal broth, as much as will cover it; season it with beaten mace, pepper and salt, a faggot of sweet herbs, and an onion; cover it close, and let it boil; in the mean time, take a large bunch of celery, cut all the white part small, and wash it very clean; if your turkey or fowl boils, take out the onion and herbs; scum it very clean, and put in your celery; cover it down close, and let it stew till your celery is very tender, and your fowl likewise; take a clean stewpan, and set it over your stove; take up your fowl or turkey, and keep it hot; pour your celery and sauce into your stewpan; beat up the yolks of two or three eggs in half a pint of cream, and a large spoonful of white wine; stir it till it is of a good thickness, and just at boiling squeeze in a little juice of lemon, or a little mushroom pickle; shake it round, and pour it over your fowl.
Boil hard several eggs, halve them lengthwise; remove the yolks and chop them fine with cold chicken, lamb, veal or any tender, roasted meat; or with bread soaked in milk and any salad, as parsley, onion, celery, the bread being half of the whole; or with grated cheese, a little olive oil, drawn butter, flavored.
About 4000 pounds weight of ship's bread was found unfit for food, and another 3000 pounds nearly as bad; they were very fortunate, therefore, in getting a plentiful supply of scurvy grass and wild celery, and a small quantity of vegetables from the gardens they had previously laid out.
Pickled walnuts will keep for six or seven years, and are as good at the last as the first. Virginia Yellow Pickles. To two gallons of vinegar, put one pound of ginger, quarter of a pound of black pepper, two ounces of red pepper, two of cloves, a tea-cup of celery seed, a pint of horse-radish, a pint of mustard seed, a few onions or garlic, and three ounces of turmeric to turn them yellow.
Formerly lovage was used for a great variety of purposes, but nowadays it is restricted almost wholly to confectionery, the young stems being handled like those of Angelica. So far as I have been able to learn, the leaf stalks and stem bases, which were formerly blanched like celery, are no longer used in this way.
The chief salad vegetables are celery, lettuce, tomatoes, cucumbers, cabbage, onions and garlic, the two last mentioned being used for flavoring. Dr. Tilden, who has done much to popularize raw vegetable salads, has a favorite, which he calls by his own name. It is equal parts of lettuce, tomatoes and cucumbers, with a small piece of onion.
He awoke long after noon, in body refreshed, and a glass of milk and a plover broiled on toast were ready for him to eat, with some sprigs of new celery from the garden to feed his nerves.
Fry them in hog's lard, and serve them up with melted butter and sugar. PLAIN PEAS SOUP. The receipts too generally given for peas are so much crowded with ingredients, that they entirely overpower the flavour of the peas. Nothing more is necessary to plain good soup, than a quart of split peas, two heads of celery, and an onion.
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