STEWED CELERY (with White Sauce) (II)

Ingredients

• 6 head celery
• 1/2 pint white stock or weak broth
• 4 tablespoonful cream
• thickening of butter and flour
• 1 blade pounded mace
• a very little grated nutmeg
• pepper and salt to taste

Instructions

1. Wash the celery, strip off the outer leaves, and cut it into lengths of about 4 inches.
2. Put these into a saucepan, with the broth, and stew till tender, which will be in from 20 to 25 minutes;
3. then add the remaining ingredients, simmer altogether for 4 or 5 minutes, pour into a dish, and serve.
4. It may be garnished with sippets of toasted bread.