The Myrtle Reed Cook Book

by Myrtle Reed

STEWED CELERY

Parboil eight heads of celery, drain, and finish cooking in stock to cover with a small slice of salt pork for each head of celery. Drain, skim the cooking liquid, and thicken with flour cooked in butter. Arrange the celery and pork alternately on the serving dish, pour over the sauce, and serve.