Celeriac
Well wash and peel the celeriac. Cut them in quarters and boil in boiling salted water until quite tender. Drain well and arrange in a hot dish and pour egg sauce over them.
For egg sauce, blend 2 tablespoons Crisco with 2 tablespoons flour, add 1 cup milk and stir till boiling, add seasoning of salt and pepper and boil for 8 minutes, stirring all the time, then add 2 hard-cooked eggs rubbed through a sieve, mix well and serve.