{"id":6284,"slug":"stewed-celery-au-madere","title":"Stewed celery, au Madère","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["celery stalks","salt water","stock","brown gravy","salt","pepper","dry sherry or Madeira"],"ingredients_norm":["celery stalk","salt water","stock","brown gravy","salt","pepper","dry sherry or madeira"],"steps":["Wash well and cut the celery stalks in pieces one inch long.","Parboil in salt water, cool, and put back to boil in enough stock to cover.","When nearly done drain off most of the stock, add a cup of brown gravy, and boil until soft.","Salt and pepper, and add a little dry sherry or Madeira before serving."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w126:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"fbcb5fbf04f473807f3df300e7fad102f677c9b8c1067b90212e3ebc6c668648","created_at":"2026-08-02T16:50:21Z","updated_at":"2026-08-02T16:50:21Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/stewed-celery-au-madere"}