2 heads or roots celery

2 tablespoonfuls butter

2 tablespoonfuls flour

6 eggs

1/2 pint milk

1 teaspoonful salt

1 saltspoonful pepper

Cut the celery into one-inch lengths; wash thoroughly; cover with boiling water and boil gently for thirty minutes until the celery is tender. Drain, saving the water in which it was cooked to use as vegetable stock, or as sauce for another dish. Rub the butter and flour together; add the milk; when boiling, add the celery, salt and pepper. Stand this over hot water while you poach the eggs. Toast six squares of bread; butter them and put on each an egg. Turn the celery in the middle of the dish; stand the eggs around. Serve very hot. Or the eggs may be dished on carefully boiled rice and the celery put around the edge of the dish.