STEWED CELERY (with White Sauce) (I)

Ingredients

• 6 head celery
• 1 oz butter
• to each 1/2 gallon of water
• 1 heaped tablespoonful of salt
• 1/2 pint white sauce, No. 537 or 538

Instructions

1. Have ready sufficient boiling water just to cover the celery, with salt and butter in the above proportion.
2. Wash the celery well;
3. cut off the decayed outside leaves, trim away the green tops, and shape the root into a point;
4. put it into the boiling water;
5. let it boil rapidly until tender;
6. then take it out, drain well, place it upon a dish, and pour over about 1/2 pint of white sauce, made by either of the recipes No. 537 or 538.
7. It may also be plainly boiled as above, placed on toast, and melted butter poured over, the same as asparagus is dished.