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Puree of Celeriac

1 quart celeriac cut in dice 2 tablespoons butter 1 teaspoon salt 1 gill cream 1 tablespoon flour Cook the celeriac thirty minutes in boiling water, rinse in cold water, and then pass through a puree sieve. Put the butter in a saucepan on the fire. When hot, add the flour and stir until smooth and frothy, and then add the strained celeriac, and cook five minutes, stirring frequently. Add the salt and cream, and cook five minutes longer. If the puree seems dry, add more cream. Serve very hot, on toast or fried bread.