Prepare and braise the veal as before, without larding it; make a border
of mashed potatoes on the dish, then have twenty good heads of celery,
cut off the tops within two inches of the bottom, make a purée of celery
(No. 117) with the tops, and stew the bottoms in a quart of white stock,
with a quarter of an ounce of sugar, until tender; dress them upright
upon the border of potatoes, place the veal in the centre, and pour the
purée of celery round; serve very hot; the sauce must be rather thinner
than usual.