Celery Sauce

Wash two heads of fine white celery, and cut it into small pieces; put it into a pint and a quarter of new milk, and simmer till quite tender (about an hour), then rub it through a fine sieve. Beat the yolks of four fresh eggs with a gill of thick cream, mix all together, and stir over a gentle fire for five or six minutes, till the sauce thickens, and serve as directed.

Celery Dressed As Slaw

Cut the celery in pieces about a quarter of an inch long. Make a dressing of the yolks of three eggs boiled hard, half a gill of vinegar, half a gill of sweet oil, one teaspoonful of French mustard, or half a teaspoonful of common mustard, with salt and Cayenne pepper to the taste. Pour this mixture over the celery, stir it well, and send it to the table. It should be kept in cold water, to make it crisp, until about fifteen minutes before it is sent to the table, then drain it and pour the dressing over.

Celery Stewed With Lamb. (French Fashion.)

Take six neck chops, crack the bone of each across the middle, and put them into a stew-pan. Cut up and wash two large heads of celery and mix with the meat; pepper and salt to the taste. Roll two ounces of butter in a little flour and add to it, with half a gill of water. Cover it closely, and let it simmer slowly till the celery is soft. If the gravy stews away too much, add a little water; and if it should not be quite thick enough, stir in a little flour mixed with cold water.