Celeris au Lard
Take one pound of celery, cut off the green tops, cut the stems into pieces two-thirds of an inch long; put into boiling salted water, and cook till tender. Take one-half pound potatoes, peel and slice, and add to the celery, so that both will be cooked at the same moment. Strain and place on a flat fire-proof dish. Prepare some fat slices of bacon, toast them till crisp in the oven; pour the melted bacon-fat over the celery and potato, adding a dash of vinegar, and place the rashers on top. Serve hot.
Leeks may be prepared in the same way.