Celery Stewed
Cut the white outside stalks of celery into lengths of three inches, and boil them for half an hour in salted water. Drain, and put them into clear strained stock, adding a little minced onion and parsley. Boil until the celery is tender, add two ounces of butter stirred up with flour and shake the stew until thickened. Serve hot, pouring the sauce over the celery.