boiling water, with the addition of salt in the above proportion, and let them boil gently, keeping the saucepan uncovered. The water should be well skimmed. When the cauliflowers are tender, take them up with a slice, let them drain, and lay them carefully in the dish. Serve with white sauce or else plain melted butter, a little of which may be poured over the cauliflower.
Time.—Small cauliflower, 12 to 15 minutes; a large one, 20 to 25 minutes, after the water boils. Average Cost, from 3d. to 4d. each. Seasonable from June to November.
1479.—CAULIFLOWER, CURRIED.
See Vegetables Curry of, Recipe No. 1636.
1480.—CELERY. (Fr.—Céléri.)
Method.—This vegetable is generally eaten raw, and is served with cheese. Let the roots be washed free from dirt, all the decayed and outside leaves being cut off, preserve as much of the stalk as possible, and carefully remove all specks and blemishes. Should the celery be large, divide it lengthwise into quarters, and place it root downwards, in a celery-glass, which should be rather more than half filled with water. The top leaves may be curled by shredding them in narrow strips with the point of a knife to a depth of about 2 inches from the top.
Average Cost,—From 2d. per head. Seasonable from September to February.
Origin of Celery.—In its wild form celery is known as "smallage" a common plant found growing in ditches and marshy places near to the seacoast. Under cultivation it looses its acrid properties and becomes mild and sweet. In its natural state it has a peculiar rank, coarse taste and smell. Its root was included by the Ancients among the "five greater aperient roots." There is a large and turnip-shaped variety of celery, which is extensively used in Germany, and considered preferable to the variety cultivated in England.
1481.—CELERY, BRAISED. (Fr.—Céléri braisé.)
Ingredients.—3 or 4 heads of celery, seasoning. ½ a pint of rich stock, 2 or 3 slices of streaky bacon, a little Brown or Espagnole Sauce (see Sauces, No. 223 and No. 244), and a small piece of meat glaze.
Method.—Trim and wash the celery, cut each head into 2 or 3 portions, and tie up each with 4-inch lengths of thin twine. Range them in a well buttered sauté-pan, season with salt, pepper and nutmeg, and moisten with the stock. Cut the bacon into strips, fry them a little, and put these on top of the celery. Cover the pan, and put it in a hot oven to cook its contents for about 30 minutes. When done, take up, drain the celery, and reduce the liquor or stock, adding a little brown or Espagnole Sauce to it, also the meat glaze. Dress the celery on a vegetable dish, strain over some of the sauce, and serve hot.
Time.—1 hour. Average Cost, 1s. 6d. Sufficient for 6 or 7 persons. Seasonable, November to February.
