Celery Sauce
1 large head of celery
¹⁄₂ pint milk or cream
1 table-spoon white roux
Use the best of the celery only. Cut it in small pieces. Cook it in water until very tender. Put through a sieve. Add it to the cream or milk. Thicken with a small table-spoon white roux (see [p. 12]). Season.