99 Celeriac
This is an excellent vegetable, but it is but little known. The stalks of it, can hardly be distinguished from celery, and it is much easier cultivated. The roots are nice boiled tender, and cut in thin slices and put in soup, or meat pie, or cooked in the following manner, and eaten with meat. Scrape and cut them in slices, and boil them, till perfectly tender, then take them up sprinkle on a little salt and stew them in a little milk four or five minutes, turn them into a dish, and put in a little butter.