175½. Normande, garnishing for Meat.
—Neatly peel and wash well twelve celery knobs, drain, and then place six of them in a saucepan with one tablespoonful of butter, one pinch of salt, half a pinch of pepper, and a gill of white broth (No. 99), and cook for twenty minutes on a moderate fire; then mash them as you would potatoes; when thoroughly mashed place them in a warm place for further action. Take the other six celery knobs, cut out very carefully the centres with the aid of a vegetable scoop, leaving about half an inch uncut at the bottom to prevent burning. Season with one pinch of salt only, evenly divided. Stuff them with the above farce; then place them in a saucepan with half a medium-sized, sound, scraped and sliced carrot, half a peeled and sliced onion, and a tablespoonful of butter. Cook three minutes on a moderate fire. Add a wine-glassful of good cider and a gill of white broth (No. 99). Cook again for twenty minutes. Arrange the remaining mashed celery in the centre of the hot serving dish, place the meat over it, nicely surround the dish with the six stuffed celery knobs, strain the gravy over, arranging a small piece of cooked cauliflower on top of each, and serve very hot.