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Celery Sauce

Cut the white part of two heads of celery into pieces about one inch and a half long. Put two ounces of butter into a saucepan, and when it is melted, throw in the celery, cover closely, and stew gently till it is quite tender. Mix in very smoothly a large table-spoonful of flour, and when it has browned a little, add a breakfast-cupful of good gravy, some salt, and a little nutmeg. Rub through a sieve, make hot, and serve. Probable cost, 2d. to 4d. per head. Sufficient for one small fowl.