Celery.
TAKE six or eight heads of fresh celery, and cut off
the green tops, with the outside stalks. Wash them
well, and have the roots clean. Have ready a pint of
white wine, the yolks of three eggs beat fine, and a
little salt and nutmeg. Mix all well together with flour,
and make it into a batter, then dip every head into it,
put them into a pan, and fry them with butter. When
enough, lay them in your dish, and pour melted butter
over them for sauce.