Stewed Celery.
2 bunches of celery, the white stalks only, scraped and cut into short pieces.
2 beaten eggs.
1 cup of milk.
1 tablespoonful of butter rolled in flour.
Pepper, salt, and a pinch of nutmeg.
Stew the celery in a little salted hot water until quite tender. Drain off the water and put in the milk, cold. So soon as it boils, stir in the butter, rolled in flour, pepper, salt, and nutmeg. Add a few spoonfuls of the hot milk to the beaten eggs that they may not curdle in the saucepan; put with the celery and sauce over the fire; boil up once, and dish.