Pick and peel very carefully six or eight heads of celery, according to their size. Bleach them for fifteen or twenty minutes in boiling water, dip them in cold water to cool them, strain them onto a cloth, cut them in two if they are large, fasten them-that is, re-form the Celery by tying it together with a little string at each end. Put them into a saucepan with an onion, one carrot, and a little bunch of herbs-parsley, thyme, bay. Fill up to the brim with half stock and half fat-dripping. Boil it up, then let it cook quite gently by the side of a slow fire or in the oven. They ought to be just done to a turn after three or four hours. Strain them onto a cloth, cut them to equal sizes, remove the outside leaves, if they are hard, serve in a silver casserole, and sauce them over with a good half-glaze or a good veal gravy a little thickened. Lettuce can be treated in the same way.