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Celery, Stewed

Wash four heads of celery very clean, trim them neatly, cutting off the leaves and tops; cut them into three-inch lengths, and tie them in small bundles, and parboil them in sufficient salt and water to cover them. Drain and stew them, until tender, in some stock. Brown two ounces of butter together with a table-spoonful of flour in a saucepan, dilute it with the stock in which the celery was boiled, lay the celery in it, let it boil for ten minutes more, and serve as hot as possible. Time, three-quarters of an hour. Probable cost, 2d. to 4d. per head. Sufficient for six persons.