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Celery, Puree Of

Wash thoroughly four heads of fresh white celery, cut them into small pieces, and put them in a stewpan, with an onion sliced, and a quarter of a pound of butter. Let them simmer very gently till tender, then add a quarter of a pound of flour mixed smoothly with a pint of milk. Let this boil up, then pass the whole through a fine sieve, season with salt, pepper, and a little piece of sugar, and add some butter and very thick cream to the puree. Serve in the middle of a dish, with cutlets, etc., round. Time for young celery, three-quarters of an hour; if old, one hour and a half. Probable cost, 2d. to 4d. per head.