Celery Sauce


Take the best parts of one or two sticks of celery and well wash them, cut them up in small pieces, put them in cold water, let it come to the boil, take up the pieces, wash them in cold water, and put them into a stewpan with about a pint of white stock and a pint of new milk; let this boil up, skim it, put the cover on the pan, and simmer gently for about two and a half hours; mix it with two ounces of butter and flour which have been fried together, and stir till it boils; then tammy, add a gill of cream, make it hot in the bain marie and use.