Wash some celery well, and remove all the outside parts; cut up half-a-pound, 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 one-and-a-half gills of milk, half a bay leaf, a blade of mace, a slice of onion, and boil it all till tender, then rub the celery through a sieve and it is ready.