Shoulder of Mutton with Celery Sauce

Ingredients

• 1 shoulder mutton
• 10 heads celery
• milk
• salt
• 1 spoonful butter
• white flour

Instructions

1. Wash and clean ten heads of celery.
2. Cut off the green tops, take off the outside stalks, and cut the heads in thin slices.
3. Boil them tender in a little milk, just enough for gravy.
4. Add salt, and thicken it with a spoonful of butter and some white flour.
5. Boil the shoulder and pour the sauce over it.