The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery: With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

pint of the stock the celery was stewed in, and seasoned with a little sugar. No. 1060. _Céleri à la Chetwynd._ Trim and blanch ten fine heads of red celery, as in the last, blanch also twelve middling-sized onions twenty minutes, place them in a stewpan with the celery, cover with veal stock (No. 7), and stew gently till tender, dress the celery upon toast with the onions round and sauce over with a good white bechamel sauce (No. 7) which you have reduced with half a pint of the stock the vegetables were cooked in till becoming thickish, then add half a gill of very thick cream, a little sugar, and sauce over. No. 1061. _Salsifis à la Poulette._ Salsifis although a very favourite vegetable on the continent and very plentiful in England, is seldom used, but I hope the following recipes will tend to bring it more in vogue. Choose fifteen or twenty young ones, scrape the black skin, cut them into pieces three inches long, rub each piece with lemon and throw them into water, then put two onions, a carrot, one turnip, and a head of celery, all cut small into a stewpan, with a handful of parsley, a quarter of a pound of lean ham, a little thyme, two bay-leaves, and a quarter of a pound of beef suet chopped fine, stir it over a sharp fire ten minutes, then add two ounces of flour, (stir well in,) fill up with two quarts of water, with the juice of a lemon, stir it till it boils, then put in your salsifis which stew gently till tender, take them out and lay them upon a cloth to drain, then put a pint of white sauce (No. 7) into another stewpan, with half a pint of white stock, stir over a sharp fire till boiling, then add twenty button mushrooms and a teaspoonful of chopped parsley; season with a little pepper, salt, grated nutmeg, and powdered sugar, put in the salsifis, let simmer gently for half an hour, (the sauce must be rather thick,) take out and