Remove the leaves from three sticks of celery and cut them into equal lengths. Place these in a stewpan with two or three slices of ham and the same quantity of bacon, half a pint of stock, and a little pepper and salt. Simmer gently for a quarter of an hour, or a little longer if the celery is large. When cool, take out the pieces of celery, dip them first in beaten eggs, and then in breadcrumbs, and fry in butter. Tomato sauce should be served with the dish.