To stew CELERY.
TAKE off the outside and the green ends of
your heads of celery, boil them in water till
they are very tender, put in a slice of lemon, a
little beaten mace, thicken it with a good lump
of butter and flour, boil it a little, beat the yolks
of two eggs, grate in half a nutmeg, mix them
with a tea-cupful of good cream, put it to your
gravy, shake it over the fire till it be of a fine
thickness, but do not let it boil; serve it up hot.