Braised Celery And Bacon
|Stock||1 Cup (16 tbs)|
|Glaze||1 Teaspoon (if available)|
|Mirepoix||1 Cup (16 tbs)|
|Bouquet garni||1 (thyme, marjoram, sage, parsley)|
Trim the celery but leave the heads whole.
Wash them well and tie each securely.
Prepare the mirepoix.
Fry the bacon in the dripping in a large saucepan, then fry all the vegetables cut in pieces 1 in thick, until lightly browned.
Add herbs, spices and 1/2 teasp of salt and enough stock to come 3/4 of the way up the vegetables.
Bring to boiling-point.
Lay the celery on top.
Baste well with the stock in the pan and cover closely with greased paper or metal foil.
Put on lid and cook until the celery is soft (about 1 1/2 hr.).
Baste several times during cooking.
Dish the celery and keep hot.
Strain the liquor, put it back in the pan and add 1 teasp of glaze if available.
Reduce by boiling quickly until of glazing consistency.
Pour over the celery.