• 1 bunch celery
• 2 tablespoon butter
• Meat stock or water
• 2 tablespoon flour
• Salt
• 1 jigger Madeira wine
• 1 teaspoon sugar

Cut leaves, wash and dry for use in soup bouquets. Pull the stalks apart and wash well. Scrape off the strings and cut into pieces. Place in kettle and cover with meat stock or water. Add salt and sugar and cook until tender, about 15 minutes. Heat butter, add flour and when blended, add wine. Add to celery and bring to a boil. Very tasty with poultry.