Historical Cookbooks

2 heads of celery, 1 pint of milk, 2 oz. of Parmesan, or any other
cooking cheese, 2 tablespoonfuls of breadcrumbs, 1 oz. of butter. Cut
the celery into pieces 3 inches long, stew it in the milk until
tender; drain the milk and make a sauce of it, thickening with
Allinson fine wheatmeal, and adding the cheese and seasoning to taste.
Put the celery into a pie-dish, pour the sauce over it, sprinkle the
breadcrumbs over the whole, place the butter in little pieces on the
top, and bake for 15 minutes in a moderate oven.