Cook about three crisp white sticks of celery in the milk until tender, adding to it the same amount of water. When they are tender, strain off, and save the milk-and-water and chop the celery. Shell the cooked eggs and chop them rather coarsely. Melt the butter in a saucepan, stir in the flour smoothly, add a gill of the milk the celery was cooked in, and stir all over the fire until this "panada" boils well. Add the chopped eggs, celery, lemon-juice, and seasoning to taste. Mix well, and turn it on to a plate to cool. Then shape it into neat cutlet shapes and cover with beaten egg and crumbs. Fry a golden brown in hot fat for about two minutes.