After the celery is boiled and squeezed for the receipt (recipe), A Ragoo of Celery and Ham, then put it into a sauce-pan with thin cutlets of ham, and let it simmer over the fire.
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Posted by: hearttohearthcookery | March 22, 2018
With Thin Cutlets of Ham
Posted in Celery, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
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