Celery Sauce
Split and cut up into short slips a bunch of celery, having taken off the green leaves from the tops. The celery must have been well washed, and laid an hour in cold water. Take a pint of milk, and cut up in it a quarter of a pound of fresh butter that has been well dredged with flour. Set it over the fire in a sauce-pan, and add the celery gradually; also three or four blades of mace broken up. Boil all slowly together, till the celery is quite soft and tender, but not dissolved. The green tops of the celery, (strewed in, when it begins to simmer,) will improve the flavor. Celery sauce is served up with boiled turkey, boiled fowls, and with any sort of fresh fish, boiled or fried.