Celery Dressed as Slaw
181. Cut the celery in pieces about a quarter of an inch long. Make a dressing of the yelks of three eggs boiled hard, half a gill of vinegar, half a gill of sweet oil, one tea spoonful of French mustard, or half a tea spoonful of common mustard, with salt and cayenne pepper to the taste. Pour this mixture over the celery, stir it well and send it to the table.
It should be kept in cold water to make it crisp, until about fifteen minutes before it is sent to the table, then drain it and pour the dressing over.