Celery Soup
1 quart white stock
4 heads of celery
2 table-spoons white roux
1 gill cream
Put three heads of celery into the stock, and boil until very tender. Strain off the soup, and return to the sauce-pan. Add the fourth head of celery finely cut. Simmer till tender. Thicken with the white roux. Scald a gill of cream and add to the soup. Season and serve.