Celery ‘All’ Italiana’
Take six large heads of celery, cut off the green leaves, leaving three inches of stalk attached to the root; clean, and cut in half. Blanch, and put into a sauce-pan with some good gravy, lard, ham, salt and pepper. Let them get cold, then dip them into the yolk of egg and bread-crumbs, and fry in fresh butter. Lay them in a dish and pour a Tomato sauce, or tomato conserve heated, over them. Serve hot. (See Sauces, p. 126.)