Braised Celery
Recipe No. 583 from the U.S. Army's WWII cookbook — Vegetables. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Recipe No. 583 from the U.S. Army’s WWII cookbook — Vegetables. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Ingredients
Celery — 25 pounds
- Beef or veal stock, boiling — 2 gallons (8 No. 56 dippers)
- Flour, sifted — 10 ounces (½ No. 56 dipper)
- Butter, melted — 8 ounces (¼ No. 56 dipper)
- Parsley, chopped — 2½ ounces (¼ mess kit cup)
- Salt — as needed
- Pepper — as needed
Directions
- Remove discolored leaves and root ends of celery stalks; wash stalks thoroughly in cold water. Cut into 1-inch pieces.
- Add boiling beef or veal stock to celery. Heat to boiling point; reduce heat and simmer until celery is just tender. Drain.
- Mix flour and melted butter. Add small amount of cold water; stir until smooth. Add slowly to hot celery liquid. Heat to boiling point; boil 2 minutes, stirring constantly.
- Add celery, parsley, salt and pepper; mix well.
Notes
SCALED TO 8 SERVINGS (the original is ÷12.5): Celery — 2 lb Beef or veal stock, boiling — 2½ cups Flour, sifted — ¾ oz Butter, melted — ⅔ oz Parsley, chopped — about 1¼ tsp Salt — to taste Pepper — to taste
The amount of salt and pepper needed will depend upon how much salt and pepper has been added to the meat stock.
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 583, Vegetables. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.