Another way.
Take a dozen white heads of celery, cut about two inches long, wash them clean, and put them in a stewpan, with a pint of gravy, a glass of white wine, a bundle of sweet-herbs, pepper, and salt: cover close, and stew them till they are tender. Then take out the sweet-herbs; put in a piece of butter mixed with flour; let it stew till it is thick, and dish it up.