Celery Soufflé (Hot)
Wash some celery well, and remove all the outside parts, cut up ½ lb., put it on in cold, salted water, bring this to the boil, take out the celery and drain. Put the celery into a pan with 1½ gills of milk, half a bayleaf, a blade of mace, a slice of onion, and boil it all till tender, then sieve the celery, and it is ready for the soufflé.