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 the ten heads of celery. Cut off the green tops and remove the outside stalks. Slice the heads thinly.
2. Boil the celery slices tender in a little milk—just enough to make gravy. Add salt to taste. Thicken the sauce with a spoonful of butter and some white flour.
3. Boil the shoulder of mutton. Pour the celery sauce over it before serving.