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Artichoke Sauce

Put a piece of butter the size of an egg into a saucepan; let it melt; put into it an onion, sliced, half a head of celery, a table-spoonful of chopped ham, a pinch of powdered cinnamon, one salt-spoonful of salt, and a little cayenne. Stir the ingredients constantly over a fire gently for a quarter of an hour, adding more butter, if necessary. Then add to them a pound of Jerusalem artichokes, boiled and beaten to a pulp, and a pint of milk. Boil all together until the sauce is rather thicker than cream. Strain, boil again, and serve hot. Time to boil the ingredients together, ten minutes. Probable cost, 1s. 2d. per pint. Sufficient for rather more than a pint of sauce.