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Veal Cutlets and Celery

Divide the best end of a neck of veal into neat cutlets. Trim these in the usual way, and beat them with a cutlet-bat. Wash four heads of celery, and cut them into neat pieces. Put them into a saucepan, cover with boiling water slightly salted, add a blade of mace, let them boil quickly for ten minutes, then drain them. Lay the celery at the bottom of a saucepan, add the cutlets, and a little salt and pepper, and pour over them as much veal stock made from the bones and trimmings of the cutlets as will barely cover them. Let them simmer gently till tender. Take up the cutlets, and mix with the celery--now reduced to pulp--a quarter of a pint of milk or cream and a thickening of flour and butter. Stir the sauce over the fire for ten minutes, pour it over the cutlets, and serve immediately. A little stewed onion may be put with the celery if liked, but this is a matter of taste. Garnish the dish with veal, forcemeat balls, and sliced lemon. Time to stew the cutlets, about three quarters of an hour.