White Celery Sauce.
2 large heads of celery.
1 teacupful of broth in which the fowl is boiled.
1 teacupful cream or milk.
Salt and nutmeg.
Heaping tablespoonful flour, and same of butter.
Boil the celery tender in salted water; drain, and cut into bits half an inch long. Thicken the gravy from the fowl—a teacupful—with the flour; add the butter, salt, and nutmeg, then the milk. Stir and beat until it is smooth; put in the celery; heat almost to boiling, stirring all the while; serve in a tureen, or, if you prefer, pour it over the boiled meat or fowls.