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Celery Sauce, for Turkeys, Fowls, Etc

Slice the best part of four heads of young celery in small pieces, and boil them in salt and water for twenty minutes. Drain them, and put them into a clean saucepan, with sufficient veal broth or gravy to cover them, add a tea-spoonful of salt, a blade of mace, and stew all gently together until quite tender. Add two ounces of butter, and a dessert-spoonful of flour, and when this is quite smooth, stir in a cupful of good cream. Time, one hour. Probable cost, 2d. to 4d. per head. Sufficient for a couple of small fowls. If this sauce should be wanted richer, the yolks of two or three eggs may be added, but celery sauce is frequently spoilt by too much seasoning.