Recipes > Vegetables > Celery > Celery Au Jus

Celery Au Jus


  • heads of celery
  • 2 tablespoonfuls of butter
  • 2 tablespoonfuls of flour
  • 1 teaspoonful of salt
  • 1/4 teaspoonful of pepper
  • dash of nutmeg
  • 2 cupfuls of stock


Cut heads of celery into pieces six inches long, leaving them attached to the root; remove the coarse branches, and trim the roots neatly. Parboil it for five minutes. Make a brown roux, using the butter and flour, salt, pepper, and nutmeg. Add the stock when the roux is well browned; and in this, place the bunches of celery; cover and cook very slowly for twenty-five minutes. Remove the celery, and place it evenly on a dish. Strain the gravy; pour it around or over the celery.


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The Century Cook Book (1901).

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