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1800s Cooking Tips and Recipes

Celery on Toast - Trim the roots and cut to the same length (about six inches) three heads of celery, wash them carefully, tie them together with string, parboil them a few minutes and drain them. Put a layer of bacon in a saucepan, lay the celery on this, with an onion and a carrot sliced, a bunch of sweet herbs, pepper, salt, a blade of mace or a few cloves; fill up with just enough stock to cover the celery, and let it gently simmer till done. Take some of the liquor well freed from fat, thicken it with a little flour and butter; pour it on a dish. Have ready a number of slices of bread-cut to a uniform shape and fried in butter; arrange them on the sauce in a circle, disposing half a head of celery on each.

The Willimantic Chronicle, Willimantic, Conn., February 1, 1882

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