Directions:
Put in a stewpan with salt, cayenne and a blade of mace, three grated heads of celery. Cover with boiling water. Boil ten minutes and drain.
Return to the fire with enough veal stock to cover the celery and stew half an hour. Then add two ounces of butter rolled in flour, and half a cup of cream. Shake over the fire a minute or two and serve at once.