Historical Cookbooks

1 or 2 heads of celery, a teacupful of dried and sifted Allinson
breadcrumbs, 2 eggs, pepper and salt to taste. Well wash the celery,
remove the coarse outer stalks, and steam the parts used until they
are a little tender. Then cut them into pieces about 2 inches long,
dip them first into the egg whipped up, then into the breadcrumbs, and
fry them in boiling butter, vege-butter, or olive oil until a nice
brown; dust with pepper and salt, and serve up very hot; eat with
white or tomato sauce