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Celery au Jus

Remove the tops from two bunches of celery, leaving the bunch about six inches long. Wash, trim, and scrape root to a point. Cook in salted boiling acidulated water five minutes. Drain. Melt three tablespoons butter; add three tablespoons flour and a cup and a half of water in which celery was cooked. Season with salt, pepper, and a few drops of Worcestershire Sauce; add cooked celery and simmer thirty minutes.

Arrange celery in center of hot dish, strain sauce over it, and garnish with finely chopped pimento.