Scalloped Celery and Tomato
Ingredients
Directions
Prepare
Combine 1 qt. finely-sliced celery, 1½ qt. stewed tomato (with a little of the juice drained off), ¼-½ cup chopped onion, 2-3 teaspoons salt.
Assemble
Put half the celery, onion, tomato, and salt into a baking dish in the order given, and repeat with the remaining half.
Cover with small dice or coarse crumbs of bread.
Bake and serve
Turn a little cream or melted butter over the top, cover and bake 1¼-1½ hr. in moderate oven.
The onion may be omitted.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Celery (in the method)
- Provides the bulk and a crisp-tender vegetable texture after baking.
- Stewed tomato (in the method)
- Supplies moisture and acidity that flavour the casserole as it cooks.
- Bread (in the method)
- Soaks up the cooking liquid and forms a soft, structured layer on top.
- Cream or butter (in the method)
- Adds fat and richness, and helps the topping brown.
The step that matters
Draining the tomato juice. Excess liquid from the stewed tomato pools in the dish and makes the casserole watery, so only a little juice should be left in.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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