Stuffed celeriac

Source: Henriette Schønberg Erken, Kogebog II, 1904, Serie A, Demonstration V. Retter for frokost- og aftensbordet, s. 34 (falt i det fri)

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1
Parboil the celeriac
Clean and peel the celeriac roots, keeping them as round as possible. Boil them until half tender in boiling stock, with salt to taste.
2
Fill
Lift the roots out and carefully hollow them out. Fill them with forcemeat. Lay a thin cloth (curtain muslin) over each and tie it together under the root.
3
Finish cooking
Cook the celeriac tender in the same stock.
4
Serve
If the celeriac has darkened, peel it quickly. Stick a small parsley leaf in the middle of the forcemeat and serve on a dish with finely shredded lettuce, together with the sauce in the next recipe.

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