Procure ten fine heads of celery, cut them to about seven inches in
length, (the red celery is the best,) if too thick take off some of the
outside sticks, wash and trim them nicely, blanch ten minutes in boiling
water, drain them on a cloth, put them into a convenient-sized stewpan
just covered with a good white stock, in which let them stew gently till
tender, drain them, dress upon toast, place four large pieces of marrow
round, (which you have boiled in water,) and sauce over with a pint of
good brown sauce (No. 1), which you have reduced with half a pint of the
stock the celery was stewed in, and seasoned with a little sugar.