To stew Celery.
TAKE a bunch of celery, wash it and scrape it clean, cut it in pieces
about three inches long, put it in a sauce-pan, with a pint of wa-
ter, three or four blades of mace, some whole pepper tied in a rag,
let it stew till it is quite tender; then put in three asparagus, shake
the sauce-pan, let it simmer till the sauce is enough. Take the
endive out of the water, drain it, leave one large head whole, the
other pick leaf by leaf, put it into a stew-pan, put to it a pint of
white wine, cover the pan close, let it boil till the endive is just
enough; then put in a quarter of a pound of butter rolled in flour,
cover it close, shaking the pan when the endive is enough. Take
it up, lay the whole head in the middle, and with a spoon take out
the celery and grass and lay round, the other parts of the endive
over that, then pour the liquor out of the sauce-pan by the stew-
pan, stir it together, season it with salt, and have ready the yolks
of two eggs, beat up with a quarter of a pint of cream and half a
nutmeg grated in. Mix this with the sauce, keep it stirring all
one way till it is thick; then pour it over your ragoo, and send it
to table hot.