For the receipt (recipe), To ragoo Celery, the celery is first cut into lengths and boiled, then fry and drain it.
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Posted by: hearttohearthcookery | November 8, 2018
Cut the Celery
Posted in Celery, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways, Hearth Cooking
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