2 large heads of celery.
1 teacupful of broth in which the fowl is boiled.
1 teacupful cream or milk.
Salt and nutmeg.
Heaping tablespoonful flour, and same of butter.
Boil the celery tender in salted water; drain, and cut into bits half
an inch long. Thicken the gravy from the fowl—a teacupful—with the
flour; add the butter, salt, and nutmeg, then the milk. Stir and beat
until it is smooth; put in the celery; heat almost to boiling, stirring
all the while; serve in a tureen, or, if you prefer, pour it over the
boiled meat or fowls.