No. 1059 Céleri à la Moëlle de Bœuf.
Procure ten fine heads of celery, cut them to about seven inches in length, (the red celery is the best,) if too thick take off some of the outside sticks, wash and trim them nicely, blanch ten minutes in boiling water, drain them on a cloth, put them into a convenient-sized stewpan just covered with a good white stock, in which let them stew gently till tender, drain them, dress upon toast, place four large pieces of marrow round, (which you have boiled in water,) and sauce over with a pint of good brown sauce (No. 1), which you have reduced with half a pint of the stock the celery was stewed in, and seasoned with a little sugar.