Boiled Celery
Origin: London, England
Source: Eliza Acton, 1845
Ingredients
- celery
- plenty of water
- usual proportion salt
- toast
- butter
Instructions
- Wash the freshly dug celery with great care.
- Trim the ends and remove the coarse outer leaves.
- Cut the roots to equal length and tie them in bunches.
- Boil in plenty of water with the usual proportion of salt for 20 to 30 minutes.
- Serve on toast with rich melted butter.