There are certainly interesting points concerning celery in addition to the fact that it makes a reverberating, crunchy noise when half a dozen folks are chewing on it at the same time. The word "celery" comes from the French "celeri." Old Roman and Greek names indicate the plant was widespread in ancient times. The oldest mention of celery that research has revealed to date is in a poem written in the ninth century.
In 1623 the use of celery for food flavoring was recorded. Before that time, it was apparently used for medicinal purposes only. In the middle of the 18th century, wealthier families began growing the crop in their gardens and storing it for winter use. Most of today's popular, self-blanching varieties have been developed in the last 50 to 75 years. Many of us still feel, however, that the old-fashioned green varieties are the most flavorful eating.
Today's recipe is a super delicious, nutritious, and flavorful combination. It is also a good hearty dish, either for dinner or supper, and it is easy to make. I like mine with plenty of crackers crumbled into it.
You need two pounds of a middle piece of shin bone, four quarts cold water, one onion sliced, eight carrots four or five inches long, tops of a bunch of celery, one Number Two can of tomatoes, and salt and pepper to taste.
Cook everything together except the tomatoes, salt, and pepper for two hours. Then add the can of tomatoes and simmer for one and a half hours more. Remove the shin bone and cut off the meat. Sprinkle the meat with salt and pepper and chop the meat fine. Return meat to soup and serve piping hot.
This may sound thin to you, but it definitely is not. Two big bowlfuls constitute a good foundation for a meal, and if you can conclude with a quarter of a squash pie and a cup of honest coffee, I think you will feel satisfied. Soups, stews, and chowders are beginning to stage a welcome renaissance. If you enjoy a beef vegetable type of soup, I hope you will try this.
