4 celery hearts
Juice of 1/2 lemon
1 pt. vegetable oil
Juice of 6 lemons
1/2 pt. wine vinegar
1 clove crushed garlic
1 tbsp. chopped parsley
1 tsp. oregano
Good dash cayenne pepper
1 sprig thyme
1 bay leaf
Salt and pepper
Sm. jar pimientos

Trim, wash and halve four select young celery hearts of equal size. Parboil for 8-10 minutes in just enough water to cover along with juice of 1/2 lemon. Prepare a mixture of oil, juice of 6 lemons, wine vinegar, garlic, parsley and remaining seasonings and set to boil. Add parboiled celery and cook until tender. Remove celery to serving plate and decorate with pimento. Serve very cold!