Take a large bunch of young celery. Wash and pare it very clean.
Cut it into pieces, and boil it gently in a small quantity of
water, till it is quite tender. Then add a little powdered mace
and nutmeg, and a very little pepper and salt. Take a tolerably
large piece of butter, roll it well in flour, and stir it into the
sauce. Boil it up again, and it is ready to send to table.
You may make it with cream, thus:--Prepare and boil your celery as
above, adding some mace, nutmeg, a piece of butter the size of a
walnut, rolled in flour; and half a pint of cream. Boil all
together.
Celery sauce is eaten with boiled poultry.
When celery is out of season, you may use celery seed, boiled in
the water which you afterwards use for the melted butter, but
strained out after boiling.