CELERY

2 heads of celery

1 oz. fat

1½ pints stock

2 tablespoons cream

1 shallot

1 oz. flour

½ pint milk

Seasoning

Wash and slice the celery. Chop the shallot. Sauté these in the fat. Add the stock and cook till tender. Add the flour mixed to a smooth cream with a little of the cold milk, then add the rest of the milk. Stir and boil; then sieve. Re-heat, adding the cream. Serve with fried croutons.

Good Cookery